 
| Nantucket Carrot Cake 2
1 cup of all-purpose flour
1 cup of sugar
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
2 large eggs
3/4 cup of oil
1 teaspoon of vanilla
1 1/2 cup of pared carrots, tightly packed, thinly shredded
1 cup of pecans, chopped
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Frosting:
1/4 cup of butter
4 ounces of cream cheese
1 teaspoon of vanilla
1 3/4 cup of confectioners sugar
On wax paper or in a bowl, thoroughly stir together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a medium bowl with a wooden spoon, beat the eggs enough to blend yolks and whites. Add oil and vanilla and beat to blend. Add the flour mixture, stir until smooth and stir in the carrots and 1/2 cup of the pecans. Turn into prepared pans that are greased and floured. Bake in a preheated 325ºF. oven for 1 hour or until a cake tester inserted in the center comes out clean. Let stand on a wire rack for 10 minutes. Let cool completely. Cover top and sides with the frosting; sprinkle with the remaining pecans. Back to carrot cake recipes Cookbooks |
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