Aunt Suzi’s Carrot Cake & Frosting Recipe

2 C. sugar

1 1/2 C. Crisco oil

4 eggs

2 1/4 C. sifted all purpose flour

2 t. salt

2 t. soda

2 t. cinnamon

3 C. grated carrots

1 1/2 C. chopped walnuts

Combine sugar, oil and eggs; beat at medium speed for 2 minutes.

Sift dry ingredients together; add to Crisco oil mixture and beat at low speed for 1 minute.

Add grated carrots and nuts.

Clista's Note: I add 1 cup of par-boiled raisins to the batter at this point because I like raisins in my carrot cake.

Pour batter into greased and floured 13x9x2" cake pan. Bake at 300 degrees for 1 hour or until cake tests done with a toothpick.

Cool completely and frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 8oz. package of cream cheese softened

1 box confectioner's sugar

1/4 c.. butter softened

2 t. vanilla

Notes:

• Use Crisco oil, others don't work as well.
• Also don't use pre-shredded carrots from the produce department. You can use the washed and peeled baby carrots to save time, but you need to grate them yourself. It has to do with the moisture level in the cake. I use my blender on the grate level with water in the blender jar to ease the process. Then drain in a colander while preparing the batter. Trust me it is the best way!