Louisa Willis, Carrot Cake

This recipe comes from my Mom’s family in OH. It is far and away the best carrot cake I’ve ever tasted. So moist, so rich, the icing isn’t overly sweet as is often the case with carrot cake. It’s simple and easy to make, but a show stopper nonetheless. This cake marked each of my and my siblings’ birthdays as kids, as it did for my mom and her sisters when they were growing up. Could use a glass of milk and a good pal to share it with. If you can use an electric mixer to really whip up the icing, that’s the way to go.

Carrot Cake

Mix Together:
2 cups of sugar
1 1/2 cups of vegetable oil
4 eggs

Mix together in separate bowl:
2 cups un-sifted flour
2 rounded tsp. baking soda
1 tsp. salt
2 tsp. cinnamon

Mix sugar and flour mixture together

3 cups finely grated carrots
1/2 cup of chopped pecans

Mix until well blended.
Pour into oiled and floured cake pans
Bake at 350 °F for 40 minutes or until toothpick comes out clean

Mix together:
16 ox of powdered sugar
1/2 cup of margarine or butter
2 tsp. vanilla extract
8 oz. of cream cheese
1/2 cup of chopped walnuts