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gCorner<br />
My Passion - Issue 4 - December 2015 | 19<br />
PAUL’S BEST EVER CARROT CAKE<br />
INGREDIENTS:<br />
FOR THE CAKE<br />
2 cups self-rising flour<br />
2 cups sugar<br />
1 ¼ cups vegetable oil<br />
4 eggs, lightly beaten<br />
2 tsp cinnamon<br />
2 cups carrots, grated<br />
FOR THE ICING<br />
16 oz. (2 blocks) cream cheese, room temperature<br />
1 cup Crisco<br />
2 lbs. Confectioners (powdered) sugar<br />
½ cup pecans, chopped and toasted<br />
2 tsp vanilla extract<br />
1. Make the cake: Mix all cake ingredients together and bake at 350 degrees for 30 to 40 minutes or until done.<br />
Cool completely.<br />
2. Make the icing: Beat cream cheese and Crisco together. Add sugar in small amounts until mixture is completely<br />
incorporated; add vanilla and pecans.<br />
Makes 8 to 10 servings<br />
******This recipe makes great cupcakes as well. Just cut the baking time and icing in half. These freeze great,<br />
too!
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