Well, my friends, the Hutterites did it again! Today I am presenting to you another fantastic recipe that I found within the same book as my previously posted dessert. This time, however, I’ll try to lay off the cursing.
I’ve tried a lot of Carrot Cakes in my day. Growing up, my mum often made it and so I came to really like only hers. Every other recipe that I had tried paled in comparison. The cake that my Baba would make was filled with nuts and was made without the icing on top. In my eyes, Carrot Cake just isn’t complete without that added sweetness. I also don’t care for nutty desserts. I’m not a chipmunk, people. Although, my cheeks are quite chubby.
That being said, I obviously made this Carrot Cake WITH icing and WITHOUT nuts. However, you can do the opposite, or just do one and not the other! Either way, these ingredients are going to be an utterly delicious, super duper scrumptious success!
1 1/2 cups white sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp salt
4 eggs, beaten
1 cup cooking oil
1/4 cup milk
2 tsp vanilla
2 cups finely grated carrots
3 cups icing sugar
1/2 cup butter
splash of milk
1 tsp vanilla extract
1. Sift dry ingredients together.
2. Add remaining ingredients and mix well.
3. Pour mixture into a greased 13x9x2 inch cake pan.
4. Place into oven. Bake at 350°F for 45 minutes. Let cool.
5. Combine icing in medium bowl. Spread evenly over cake.
6. Dive into your mouth-watering treat, and enjoy!
Sorry mum, but I think that I might have just retired your recipe. This one is too amazing for words (or swears)!