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Carrot Cake Recipe

4 eggs 
2 cups sugar 
1 1/2 cups vegetable oil 
2 cups grated carrots 
2 teaspoons vanilla 
3 cups flour 
2 teaspoons baking powder 
2 teaspoons baking soda 
2 teaspoons ground cinnamon 
1/4 teaspoon ground nutmeg 
1/8 teaspoon ground cloves 
1/2 teaspoon salt 
3/4 cup chopped nuts 
3/4 cup chopped dates or raisins 

Beat together eggs, sugar, oil, grated carrots and vanilla. Sift together the flour, baking soda, baking powder, salt, and spices; gradually add to carrot mixture and beat to blend well. Fold in chopped nuts and dates or raisins.
Bake in a greased 10-inch tube pan at 375 for about 55 to 65 minutes. A wooden pick inserted in center should come out clean.

Cream Cheese Frosting

1 package (3 ounces) cream cheese 
1 tablespoon warm water 
1 teaspoon vanilla extract 
3 cups sifted confectioners' sugar 
Beat cream cheese with water and vanilla; gradually add sugar, beating until smooth and spreading consistency. Makes 1 1/2 cups, enough to frost top and sides of a 9-inch square cake or top of a 13 x 9-inch cake. Double recipe for a layer cake.