Grandma Eulie’s Carrot Cake

The main reason for starting a blog is so I could share my Grandma Eulie's amazing recipes with my cousins who are scattered all over the country. This is a Eulie classic or maybe even THE Eulie classic.  She got the original recipe from her friend Paulette Green.

If you want to bake it in true Eulie style, you have to get up at, oh, maybe 4:30am, bake this cake, and have it ready and frosted when your grandchildren wake up at 8am.

Ingredients:

2 ¼ c. flour

2 t. salt

2 t. baking soda

2 t. cinnamon

(above sifted together)

1 ½ c. vegetable oil

4 eggs

2 c. sugar

3 coarsely grated carrots

1 ½ c. chopped walnuts  (I make it without the nuts which many consider sacrilege.)

1.      Preheat oven to 300 degrees.

2.      Grease and flour 2 8” layer cake pans

3.      Mix sugar, oil, and eggs in large bowl at medium speed for 2 minutes.

4.      Gradually add flour mixture at low speed for 1 minute.

5.      Stir in carrots and nuts until well mixed and spoon into pans.

6.      Bake for 1 ¼ - 1 ½ hours, then cool. 

7.      Make icing and frost.

Icing:

8 oz. package of cream cheese, softened

¼ c. butter

2 t. vanilla

1 package confectioner’s sugar (I’m assuming that means a 1 lb. package.)

Cream the above ingredients until super fluffy.