College Cooking Tips
This is a really easy cake to make and soooo good.
This is pretty much a "dump and mix" type of recipe. If you haven't cooked a cake before, "grease and flour" the pan means to wipe some butter or shortening on the bottom and sides of the baking dish with a paper towel then throw in a tablespoon or so of flour and turn the dish around so that the flour sticks on the butter on all sides.
All ovens cook different. You don't want to overcook the cake or it will be dry. You can tell if the cake is done cooking by inserting a toothpick off center in the cake. It it comes out clean, it's done.
Don't frost the cake until it cools or you'll have a runny, yet still yummy, mess.
Carrot Cake
Preheat the oven to 325 degrees.
Ingredients
- 4 eggs
- 1-1/4 C salad oil
- 1/4 C Water
- 3 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. salt
- 2 C sugar
- 2 C white flour
- 3 C grated carrots
- Combine all ingredients except the carrots.
- Mix well and
- Stir in the carrots.
- Pour into a greased and floured 9 x 12 baking dish.
- Cook for up to 1 hour at 325 degrees. Start checking the cake at 35 minutes. Ovens vary widely in temperature and baking times.
The Frosting
- 1 cube of butter
- 8 oz. cream cheese
- 1 lb. powdered sugar
- 1/2 C chopped nuts
Mix ingredients well and spread on cooled cake.