Chely's Classic Carrot Cake

By chelyc13

Ingredients

• FOR CREAM CHEESE FROSTING:
• 2 cups flour
• 2 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 eggs, well beaten
• 1 1/2 cups vegetable oil
• 3 cups grated raw carrots
• 6 oz cream cheese, softened
• 6 tablespoons butter
• 1 tablespoon milk
• 1 teaspoon vanilla
• 1 box (1 pound) powdered sugar, sifted

Details

Servings 10
Adapted from google.com

Preparation

Step 1

FOR CAKE:

Grease and flour two 9inch round baking pans; set aside. Preheat oven to 350. In a large mixing bowl, sift together flour,k sugar, baking soda, cinnamon, and salt. Add eggs and oil; blend well. Add carrots; blend well. Pour batter into prepared pans. Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes before turning out onto a wire rack to cool completely. Spread cream cheese frosting between layers and on sides and top of cake.

FOR FROSTING:

In a small mixing bowl, combine cream cheese and butter; blend well. Beat in milk and vnailla. Gradually add powdered sugar, beating until of spreading consistency.