Advertisement

Kathy's Broadway Carrot Cake

Time1 hour 30 minutes
Share
Print RecipePrint Recipe

Dear SOS: Would you please print a good carrot cake recipe, if not your best? Thank you.

Gloria Lozano

Rosemead

Dear Gloria: How about two carrot cake recipes? The first one is Virginia Eville’s best and it has a good buttermilk glaze. It was published in our old “My Best Recipe” column. We’re also including Kathy’s Broadway Carrot Cake, from 1995, with the more traditional, ever-popular cream cheese frosting.

Advertisement

Carrot cake

1

Heat the oven to 350 degrees. Butter and flour a 13x9-inch pan and set aside.

2

Beat together the flour, carrots, sugar, eggs, oil and cream cheese. Add the baking soda, salt, cinnamon, vanilla and nuts and mix well.

3

Pour the batter into the pan. Bake the cake until a toothpick inserted in the middle comes out clean, 55 minutes. Cool, then frost with Cream Cheese Icing.

Cream cheese icing

1

Cream the butter and cream cheese. Add the powdered sugar, milk and vanilla and beat until smooth. Spread on the cooled cake.