I have the same recipe too (mom made it for a long time too)
but we always add ½ c. chopped pecans to that recipe.
and here's my frosting (as I just posted for Alix earlier)
1 box powd. sugar
1 cube butter, soft
1 box cream cheese
½ tsp. vanilla
milk, as needed
Beat first 4 ingreds together. Add milk.
My recipe calls for nuts too, but as the kids have allergies I omit. Um, one question about the icing recipe? We have bags of icing sugar here not boxes...think a bag and a box would be the same amount? A bag is roughly a pound here.
You're only given a little spark of madness. You mustn't lose it. Robin Williams Alix
This makes the best carrot cake that I have ate. The secret to making a very moist carrot cake is to not really to grate the carrots but use the side of your four sided grater that has the pointy things sticking up to do the carrots. It makes the carrots like mush. Hope you like it.
2 cups sugar
2 cups self rising four
2 tsp cinnamon
1 1/2 cups wesson oil
2 1/2 cups flinely grated carrots
sift dry ing. together. Add oil and 1 egg at a time. fold in carrots. cook in 3 layers at 350 for about 25-30 min. just until done.
Icing for Carrot Cake
1 box confectioners suger
1 8oz crean cheese
1 stick butter (not marg) room temp
1 tsp van
1 cup chopped walnuts
Cream sugar, cream cheese and butter together. Add vanilla and nuts. Frost cooled cake.