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Carrot Cake

This simple cake, which is my mother's recipe, stays moist for quite a while. In was always my favorite at harvesttime when I was a child. -Muriel Jones, Hythe, Alberta

6-8 ServingsPrep: 25 min. Bake: 35 min. + cooling

Ingredients

1 cup all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup vegetable oil
2 eggs
1-1/2 cups finely grated carrots
FROSTING:
2 tablespoons butter, softened
2 ounces cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 to 4 teaspoons milk
2 tablespoons chopped walnuts, optional

Directions

In a large bowl, combine the flour, sugars, baking soda, allspice and
salt. Beat in vegetable oil. (Batter will be stiff.) Add eggs, one
at a time, beating well after each addition. Stir in carrots.
Pour into a greased 8-in. square baking dish. Bake at 350° for
35-40 minutes or until a toothpick inserted near the center comes
our clean. Cool on a wire rack.
For frosting, in a small bowl, cream butter and cream cheese until

2 of 2

Carrot Cake (continued)

Directions (continued)

smooth. Gradually beat in confectioners' sugar and vanilla. Add
enough milk to achieve spreading consistency. Spread over cake.
Sprinkle with chopped walnuts if desired. Store, covered, in the
refrigerator. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 427 calories, 22 g fat (6 g saturated fat), 69 mg cholesterol, 311 mg sodium, 56 g carbohydrate, 1 g fiber, 4 g protein.