Mix together and beat well:
3 large (6 oz.) baby food jars of grated carrots or 3 cups finely grated carrots
2 Cups granulated sugar
1 1/2 Cups salad oil
1/2 Cup nuts
Then sift together:
3 Cups flour
2 Teaspoons baking soda
2 Teaspoons baking powder
2 Teaspoons cinnamon
1/2 Teaspoon nutmeg
1/2 Teaspoon cloves
1 Teaspoon salt
1 Teaspoon vanilla
Add dry ingredients gradually to sugar mixture. Beat well. Pour mixture into tube pan or 3 layer cake pans, greased and floured. Bake at 375 degrees for one hour for tube pan, or bake 30 to 40 minutes for layers at 350 degrees. Cool.
Cream Cheese Icing
1 Package (8 oz.) Cream cheese softened
2 Teaspoons vanilla
1 or 1/2 stick butter (softened)
1 lb. powdered sugar
Mix together cream cheese, butter, and vanilla until smooth. Gradually add sugar, beating until smooth.
Tip: At Christmas time we sometimes add orange bits to carrot cake.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!