1 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 cups all-purpose flour*
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups shredded carrots (about 5 medium)
Heat oven to 350 degrees
Grease and flour rectangular pan. 13x9x2 in.
Mix Sugar, oil, and eggs in large bowl until blended;beat 1 minute
Stir in remaining ingredients except carrots; beat 1 minute
Stir in carrots
Pour into pan
Bake 35-45 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Frost with cream cheese frosting.
*If using self-rising flour, omit baking soda and salt
Cream Cheese Frosting:
1 package (8oz) cream cheese,softened
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar
Beat cream cheese, milk and vanilla in medium bowl on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and of spreading consistency.
1 cup vegetable oil
3 eggs
2 cups all-purpose flour*
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups shredded carrots (about 5 medium)
Heat oven to 350 degrees
Grease and flour rectangular pan. 13x9x2 in.
Mix Sugar, oil, and eggs in large bowl until blended;beat 1 minute
Stir in remaining ingredients except carrots; beat 1 minute
Stir in carrots
Pour into pan
Bake 35-45 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Frost with cream cheese frosting.
*If using self-rising flour, omit baking soda and salt
Cream Cheese Frosting:
1 package (8oz) cream cheese,softened
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar
Beat cream cheese, milk and vanilla in medium bowl on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and of spreading consistency.
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