Irene Lockel’s Carrot Cake
Carrot Cake
2 cups granulated sugar
1 cup vegetable oil
2 cups all purpose flour
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons double acting baking p0wder
1 teaspoons salt
4 unbeaten eggs
2 cups shredded carrots
1 cup chopped walnuts
Preheat oven to 350.
Mix sugar and oil, then beat with elec mixer in a large bowl until light. Sift together dry ingredients: flour, cinnamon, baking soda, baking powder and salt. Add alternating with eggs to the oil mixture, beating well after each addition.
With wooden spoon or rubber scraper, stir in carrots and nuts. In a greased 9 inch tube bundt pan, bake at 350 for about 1 hour, or until cake tests done.
Icing: Mix 1/8 lb. of butter (1/2 stick), 3 oz. package cream cheese, 2 cups of confectioners sugar and 1 teaspoon vanilla extract. Spread on cooled cake.
Compliments of Irene Lockel
(631) 661-5100
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