This yummy recipe is a springtime treat. Save a piece for the Easter Bunny!
Ingredients
- 1 ½ cups vegetable oil
- 1 1/4 cups sugar
- 4 eggs, beaten
- 3 cups grated carrots
- 2 cups unbleached flour
- ½ tsp. salt
- 2 tsp. soda
- 2 tsp. cinnamon
- 2 tsp. allspice
- 1 tsp. vanilla
Frosting
- ½ cup butter, softened
- 8 ounces cream cheese, softened
- 1 tsp. vanilla
- 1 tsp. lemon zest
- 2 cups powdered sugar
Directions
- Preheat oven to 325 degrees. Grease and sugar a 9 x 13-inch pan or line two 12-cup muffins tins with paper liners.
- Cream oil and sugar. Add eggs and carrots and mix well. In a separate bowl, sift together dry ingredients and add slowly to carrot mixture, beating well after each addition. Stir in vanilla. Pour into prepared pan and bake for 1 hour for a cake, 30-35 minutes for cupcakes. Cool before frosting.
- To make frosting, cream butter, sugar, vanilla and lemon zest until light and fluffy. Gradually sift in powdered sugar with mixer on low. Makes 16-24 servings.
