Grandma’s Carrot Cake

Name: Grandma's Carrot Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 16 servings.
Ingredients: 2 cups sugar; 1-1/2 cups canola oil; 4 large eggs; 2 teaspoons vanilla extract; 2-1/2 cups all-purpose flour; 1-1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 3 cups shredded carrots (about 6 medium); 1 cup chopped walnuts; FROSTING:; 1 package (8 ounces) cream cheese, softened; 1/4 cup butter, softened; 3 cups confectioners' sugar

My Grandma was very special to me. She had a big country kitchen that was full of wonderful aromas anytime we visited. This was one of her prized cake recipes, which continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan

Ingredients

2 cups sugar
1-1/2 cups canola oil
4 large eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups shredded carrots (about 6 medium)
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
Beat first four ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely.
For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.

Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Health Tip: Skip the heavy frosting and dust this cake with confectioners’ sugar to save almost 150 calories and 10g fat per serving.