The Original Main Street Café’s Carrot Cake with cream Cheese Frosting
The memories of carrot cakes baking and filling my first little breakfast and lunch café still bring a smile to my face. Of course grating those many carrots often were not as pleasing as the final results. Now a days grocery stores sell shredded carrots. Thus your really can have your cake and eat it to!
Ingredients
1 ½ c. sugar
1 c. vegetable oil
3 large eggs
4 oz. cream cheese
2 c. all purpose flour
1 ½ tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
½ tsp. nutmeg (optional)
3 c. shredded carrots
1 c. coarsely chopped nuts, pecans
1 c. raisins
Frosting:
8 oz. cream cheese, softened
¼ cup butter soft
2 tsp. milk
1 tsp. pure vanilla extract
4 cups powdered sugar
Directions
- Preheat oven to 350 degrees. Grease a 9×13 pan and lightly dust with flour.
- For cake: Cream sugar with vegetable oil. Add softened cream cheese and eggs, one at a time. Sift. Flour with dry ingredients and gently beat into egg and sugar mixture. Add raisins, pecans, and shredded carrots. Pour into pan; bake approx. 40-45 minutes.
- Frosting: Whip soft cream cheese with butter. Add milk and vanilla extract. Slowly blend in powdered sugar. Frost cake when cake is completely cooled. Refrigerate for at least 3 hours before serving. Serve cold.
