This carrot cake has everything in it. Moist and chunky, it is absolutely delicious. I have been making this recipe since the early 70’s when one of my roommates (Judy) shared it with me. The Cream Cheese Frosting finishes it wonderfully.
Mix eggs, sugar, oil and vanilla. Whisk until well mixed.
Sift together the flour, soda, salt and spices in a separate bowl.
Add remaining ingredients and stir until blended.
Bake at 350° [175°C] as follows:
This recipe works equally well using whole wheat flour in place of white and honey instead of sugar.
Make sure the cream cheese is at room temperature and is fairly soft. If not, heat gently at low power in the microwave. If it is cold and firm you will never get all the little lumps out of it.
Beat the cream cheese until smooth and creamy.
If desired, add 1 tsp. [5 ml] cinnamon.
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