adapted from Blue Ribbon Recipes
Serves: many (probably about 30)
Prep time: 10 minutes (with food processor)
Cook time: 25 minutes
Cost: $1.90 (not bad for 3 layers)
(carrots: .75, oil: .24, sugar: .32, eggs: .40, flour: .18, other stuff: .01)
2 C sugar
1/2 tsp vanilla
2 C flour
3 tsp cinnamon
2 tsp baking soda
1 tsp salt
3 C grated carrots (just a bit shy of 1 lb)
Heat oven to 325. Grease three 9-inch pans and put wax paper on the bottoms, then grease again.
Mix oil and sugar. Mix in eggs and vanilla.
Sift flour, cinnamon, baking soda, and salt. Mix it into the creamed mixture. Add the carrots, a bit at a time so as to avoid getting a huge clump of them somewhere (you're kids will never go for that).
Pour batter evenly into the cake pans. The batter will be shallow. I suppose you could probably get it into two pans (though I can't 100% guarantee that), but I like to have the extra frosting. I guess I'm a bit of a frosting lush. Don't tell, okay.
Bake for 22-25 minutes or until a fork comes out clean. Let cool for 10 minutes in the pans and then turn out on a rack (or some parchment paper or waxed paper on your counter top if you don't have a rack). Let cool completely and then frost.
Cream Cheese Frosting
from The New Best Recipe Cookbook (with an orange cream cheese adaptation from me)
enough for 3 layers
Prep time: 10 minutes
(cream cheese: 2.20, sugar: .40, butter: .70)
10 Tbsp butter, softened
2 Tbsp sour cream
2 1/2 C powdered sugar
1 tsp vanilla
Posted by The Tasty Cheapskate