COVER MOUNTAIN CARROT CAKE (WITH CREAM CHEESE FROSTING)
This recipe is from the "Colorado Cache Cookbook" that I recieved from Laudee C in my food swap package. This is such a great recipe and I just had to share it! Thank you Laudee for this awesome cookbook!
Provided by Pamela
Categories Breads
Time 1h10m
Yield 12-20 serving(s)
Number Of Ingredients 16
Steps:
- Cream oil and sugar together.
- Add eggs and carrots.
- Add dry ingredients, a small amount at a time.
- When well blended, add nuts, raisins, and vanilla.
- Pour into greased 10 x 14 inch pan and bake at 325 for 1 hour.
- Cool slightly before frosting.
- For frosting: Combine all together and blend well.
- Spread on slightly cooled cake.
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