Carrot Cake

I find that some of the best passed down family recipes are the ones found on stained and well loved index cards. This is one of those “well loved” recipes that have stood the test of time. I made these a few Easter potlucks ago, and they are frequently asked for.

Ingredients:

CAKE-

• 1 1/2 cups sugar

• 1 1/2 cups vegetable oil

• 3 eggs

• 2 tsp vanilla

• 2 cups flour

• 2 tsp cinnamon

• 1/4 tsp mace

• 1/4 tsp nutmeg

• 1 cup shredded apples

• 1 cup crushed pecans

• 2 cups shredded carrots

• 1 cup raisins

• 1 tsp baking soda

• 1 tsp salt

• 1 tsp baking powder

Frosting-

• 6 oz cream cheese

• 1 tsp milk

• 2 tsp vanilla extract

• 1 lb powdered sugar

Instructions:

1. Preheat oven to 350 degrees.

2. In a medium size bowl combine sugar, oil, eggs, and vanilla.

3. Sift dry ingredients (flour, cinnamon, mace, nutmeg, baking soda, baking powder, salt) together and add to wet ingredients.

4. Fold in shredded carrots, apples, and raisins.

5. Bake 2- 9” greased and lined pans.

6. Bake for 35-45 minutes.

7. While cakes are baking, in a small bowl, add cream cheese, milk and vanilla to bowl and cream.

8. Slowly add in powdered sugar until frosting texture is formed.

9. Remove from oven and let cool.

10. When cakes are completely cooled, frost and enjoy!