Carrot Cake -Mrs Ester,s-1958

Mary R Morris

By
@photosister

This recipe was given to me by a Jewish Lady that attended the church ,I went to as a young girl. She all ways had the time for the young people that wanted to learn to cook or bake .When people would tease her about being Jewish and attending our church ,she would say "God is God" ::Besides in Marksville there was no Jewish House of Worship ...Many a young person learned great patience thru her .


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Serves:

12

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 1/2 c
crisco oil(that is one and a half cups oil )
2 c
sugar
4 large
eggs-beaten-room temp
2 c
all purpose flour
3 tsp
cinnamon
2 tsp
baking soda
1 tsp
salt
3 c
grated carrots

CREAM CHEESE ICING

1
pkg.cream cheese(8 oz)
1
stick of real butter
1 box
powered sugar
1 tsp
vanilla extract
1 c
chopped pecans or walnuts

Directions Step-By-Step

1
Cake Directions :::Mix Oil and Sugar and beat well ,about 2 minutes .
2
Add Eggs, to the oil and sugar mixture ,beat until a lemon color .About two to three minutes .(this is important or cake will not be light it will be dense )
3
Sift flour ,cinnamon ,soda and salt 2 or 3 times .Added to the creamed mixture .(I do the sifting , before I began any of the above and just sit to the side till ready to use )
4
Add grated carrots ,a small amount at a time .
5
Bake in 2-9inch cake pans that have been well greased and floured.(I use Bakers Joy Spray)Bake at 325 degrees for about 40 minutes .I use the toothpick test .Depending on your oven I have had it take 45 minutes in a older oven .
6
Cream Cheese Icing ::
7
Beat all ingredients well. Spread on the cake .(Be sure butter and cream cheese is at room temperature it will make for a smoother icing ,)

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom