Emma Dagan's Carrot Cake and Icing
Note: This recipe comes from my mother's attorney's mother. I have never found another that produces a cake as light, fluffy, tastey and easy in the 35 years I have been baking. A low-cholesterol alternative would eliminate one to two of the egg yolks.
For the dry ingredients:
2 cp flour
2 t soda :
2 t Baking Powder
1 t salt
1 t vanilla
1 t cinnamon
3 cp carrots, grated
2 cp sugar
3/4 cp oil
4 eggs, beaten
1/2 cp walnuts, chopped
1. Mix dry ingredients together and set aside. Don't sift flour, but do pack it in cup.
2. Mix oil, eggs, sugar, carrots, vanilla, and nuts.
3. Combine flour mixture into carrot mixture and mix well.
4. Bake in layers at 350 F. for 40 minutes. Lower temperature to 325 F. if you bake in
pyrex rather than metal. Test with toothpick. Take out while still moist.
8 oz. Pkg. Cream cheese
1/4 lb. Butter or butter substitute
1 tsp vanilla
1 lb. Powdered sugar
Mix with beater and spread when cake has cooled. I use much less sugar.