L to R: Grandma Lloyd and MaMaw Richardson
1st- My sister's birthday weekend in Memphis
2nd- Ryan's dad's weekend visit
Definitely a keeper. Here is the DELICIOUS result:
Grandma Lloyd's Carrot-Nut Cake
cake:
2 cups sugar
2 cups all purpose flour
2 t. baking soda
2 t. cinnamon (I used pumpkin pie spice)
1 t. salt
4 eggs
1 1/2 c. vegetable oil
3 cups grated carrots
1/2 cup chopped pecans
1/2 cup raisins
Mix dry ingredients. Add eggs and oil and mix well. Add carrots, nuts, and raisins. Bake in two (9in.) greased and floured pans for 30 minutes at 350 degrees.
cream cheese icing:
1 stick butter
1 8oz pkg cream cheese softened
1 lb. box confectioners sugar
1 cup chopped pecans
1 t. vanilla
Cream butter and cheese until light and fluffy. Gradually beat in sugar. Add vanilla and pecans. Spread on cooled cake.
The most time-consuming part is shredding the carrots (minimum 15 minutes):
But it is well worth the wait! Enjoy!
2 comments:
Yummy! Jenni Bills found a great recipe using carrot baby food that makes it really moist. But I know you usually can't beat a family favorite. And I remember more than a few recipes I requested from you little missy! You are a great cook. I think you might want to invest in a food processor with the grater attachment. That 15 minutes turns into about 3. It is really awesome for cheese. Anyway, wish I could eat a piece!
I was just looking at pictures of this cake again and remembering how good it tasted.
Good memories. :)
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