CARROT CAKE (Joan Beard’s recipe)

By michellecresta

Ingredients

• 2 c. Flour
• 2 Tsp Baking Soda
• 2 Tsp Baking Powder
• 2 Tsp Cinnamon
• 3/4 c. sugar
• 1/2 c. Buttermilk
• 2 Tsp Vanilla
• 1/2 Tsp Salt
• 1/2 Tsp Allspice
• 4 Large Eggs
• 3/4 c. vegetable oil
• 1 c. Brown Sugar (pat)
• 3 c. shredded carrots
• 1 c. finely chopped walnuts

Preparation

Step 1

Preheat oven to 350 degrees. Butter & Flour 2 round cake pans (or use 9 X 13 plus 6 cupcakes).
In bowl whisk together eggs, oil, sugars and buttermilk until blended. Stir in rest of ingredients. Put into pan. Bake 40 min. (9 X 13). Let cool and ice with cream cheese frosting.

Frosting:
1 pound cream cheese (room temp) (block/light)
6 Tbsp. Butter (room temp)
1 ¼ c. or more 10X sugar
1 ½ tsp vanilla.
Combine cream cheese and butter. Beat until smooth. Add sugar. Beat ‘til smooth. Add vanilla.

To store cover and refrigerate up to 1 week.