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Mom-Mom's Carrot Cake

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“Posted for safe-keeping, this was my dear long-departed Grandmother's recipe from way back. My cousin had it and I never want to be without as to me this is the best carrot cake in the whole, wide world. Besides, Mom-Mom always told us it was nice to share...”
READY IN:
1hr 10mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR CAKE:.
  2. Beat together all cake ingredients. Add carrots last. Grease and flour pans. Bake @ 350 for 40-55 minutes in 2 cake pans or mold. (I use a bundt cake mold and baked for 50 minutes.).
  3. FOR ICING:.
  4. Beat together. all ingredients (can use less vanilla if perferred).
  5. If too dry add a little milk.
  6. Keep cake wrapped & refrigerated.
  7. Best to make day before to let flavors meld.

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