So when I was in high school, I used to babysit for a family in our ward twice a week, every week. One day when I went over there, I saw a carrot cake on the counter. I was never a huge carrot cake fan, but it was right after school and I was starving so I tried a piece. Oh my goodness! It was AMAZING! So moist . . . so tasty . . . Heaven! I scoured her cupboards and drawers looking for the recipe and finally found it. I copied it down and have been making it ever since. And because Easter is coming up, here it is for you too.
Beat together:
3 ¼ c grated carrots
4 eggs
2 ¼ c sugar
1 ½ c oil
1 ½ tsp vanilla
1 (8 oz) package softened cream cheese
In a separate bowl combine:
2 ¼ c flour
2 tsp baking soda
1 tsp salt
1 ½ tsp cinnamon
A dash of allspice
Add dry ingredients to carrot mixture. Pour into a 9x13 pan and bake on top rack at 350° for about 55 minutes. Frost when cool.
Frosting:
1 package softened cream cheese
½ c softened butter
1 tsp vanilla
3 c. powdered sugar
