Jim Rice's Carrot Cake
Grate 4 cups carrots (fine). in food processor. Set aside. Remember to wash and peel carrots first.
Mixture 1
4 eggs, well beaten
Add 2 cups sugar
Gradually stir in 1 cup vegetable oil
Sift together: 2 cups regular.
flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1 teaspoon salt.
Add to first mixture, mix well.
Add 2 teaspoons vanilla
Stir in carrots
Bake in well-greased, well-floured glass 9 x 13 baking dish for 1 hour at 350 degrees.
Cream Cheese Frosting:
Soften 1/2 cube butter, 4 ounces cream cheese, to room temp.
Beat together, and add 1/2 box powdered sugar and 1/2 teaspoon vanilla. Mix well
Frost Cake.
Make at least 2 days ahead of time, cover and put in refer to absorb flavors. I'm told the other secret is to grate carrots in the food processor.
Grate 4 cups carrots (fine). in food processor. Set aside. Remember to wash and peel carrots first.
Mixture 1
4 eggs, well beaten
Add 2 cups sugar
Gradually stir in 1 cup vegetable oil
Sift together: 2 cups regular.
flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1 teaspoon salt.
Add to first mixture, mix well.
Add 2 teaspoons vanilla
Stir in carrots
Bake in well-greased, well-floured glass 9 x 13 baking dish for 1 hour at 350 degrees.
Cream Cheese Frosting:
Soften 1/2 cube butter, 4 ounces cream cheese, to room temp.
Beat together, and add 1/2 box powdered sugar and 1/2 teaspoon vanilla. Mix well
Frost Cake.
Make at least 2 days ahead of time, cover and put in refer to absorb flavors. I'm told the other secret is to grate carrots in the food processor.