Toad's Carrot Cake
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- 3 cup(s) grated carrots
- 2 cup(s) all-purpose flour
- 2 cup(s) sugar
- 2 teaspoon(s) soda
- 1 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1 teaspoon(s) ground cinnamon
- 4 eggs well beaten
- 1 cup(s) vegetable oil
- 1 teaspoon(s) vanilla extract
- CREAM CHEESE FROSTING
- Combine first 7 ingredients; stir in eggs, oil, and vanilla, mixing well. Spoon batter into 3 greased and floured 9" cake pans. (Toad uses 10 x 13 pan)
- Bake 30 min. at 350 degrees or until tests done. Ice while warm.
- Cream Cheese Frosting
- 1 (16 oz) pkg powdered sugar
- 1 (8oz) pkg cream cheese softened
- 1 tsp. vanilla extract
- 1 cup chopped pecans.
- Cream first 4 ingredients until well blended; stir in pecans. Yield: enough for one 3 layer cake.
This recipe is a personal recipe added by SharonMason and has not been tested or endorsed by MyRecipes.
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Toad's Carrot Cake Recipe at a Glance
- COURSE: Desserts