Ingredients
- 1.25 cups of vegetable oil
- 1.25 cups of sugar
- 3 eggs
- 1 teaspoon of vanilla
- 2 cups of flour
- 2 teaspoons of baking soda
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 2 teaspoons of ground cinnamon
- 2 cups of grated carrots
- For the icing: 8 oz (226g) block cream cheese, room temperature (not in the original notebook, his icing line names cream cheese but gives no quantity; this is the standard amount for a 9x13)
- For the icing: 1/2 cup (113g) butter, softened (not in the original notebook, named in his icing line with no quantity)
- For the icing: 3 to 4 cups (360g to 480g) icing sugar, sifted (not in the original notebook, named in his icing line with no quantity)
- For the icing: 1 teaspoon of vanilla (not in the original notebook, named in his icing line with no quantity)
- For the icing: a pinch of salt (not in the original notebook, not in his list; a pinch cuts the sweetness of 3 to 4 cups of icing sugar)
Equipment. Two 8 inch round tins or one 9x13 tin, Box grater
Method
- Preheat the oven to 350
- Beat together the oil, sugar, eggs and vanilla
- Mix in the dry ingredients
- Stir in the grated carrots
- Bake for 40-50 mins
- Icing: cream cheese, butter, icing sugar, vanilla
How do you make the icing?
Beat the butter on its own until smooth. Add the cream cheese and beat only until the two come together, because over-beating turns the icing runny. Add the icing sugar a cup at a time on low speed, then the vanilla and a pinch of salt.
Use block cream cheese at room temperature, never the whipped or spreadable tub. These quantities ice one 9x13 on top. For two 8 inch rounds, increase by half: 12 oz cream cheese, 3/4 cup butter, 4.5 cups icing sugar, 1.5 teaspoons vanilla.
Let the cake go completely cold before you ice it. Cream cheese icing slides straight off a warm cake. Keep the finished cake in the fridge.