Carrot Cake

I've never been a carrot cake lover, but boy is this DELISH! It's Micah's favorite and the recipe comes from his mom- Mom Richards.

Carrot Cake (Annette’s)

2 cups sugar

2 cups flour

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

4 cups grated carrot (about 4-5 large carrots, for those of you who are like me and don't know- don't buy 10 carrots)

1 cup cooking oil

4 eggs

Grease and flour pan. Combine first 5 ingredients. Add next 3.  Beat with mixer until well mixed.  Bake at 350° for 50-60 min. until done. 

Cream Cheese Frosting

1 pkg (8 ounces) cream cheese softened

4 cups powdered sugar

1 tsp vanilla

1 stick of butter & 1 Tbs milk

Blend well on low speed until smooth, spread and refrigerate cake

 

I am telling you- you will want to eat the frosting by the spoonful. It's so yummers. Micah prefers this cake to be chilled in the fridge before eating it, I'm not a fan as much. Either way it needs to be refrigerated after its frosted.