Carrot Cake

This is my husband’s favorite cake. We make it for his birthday and for Easter. It comes together really quickly and is very moist and sweet. It’s from an old Junior League cookbook from Shreveport/Bossier.

Ingredients

For the cake

• 1 1/2 cups or 3 sticks of butter (I use salted and it works fine), melted
• 2 cups flour
• 2 cups sugar
• 3 cups grated carrots
• 1 teaspoon course sea salt
• 4 eggs
• 2 teaspoons baking soda
• 1 1/2 teaspoons cinnamon

For the icing

• 2 1/2 cups confectioners’ sugar (you can blend your sugar to make powdered sugar so you can use rapadura, I haven’t tried it yet, but will update once I do)
• 1 8-ounce package cream cheese
• 1/2 stick butter
• 2 teaspoons vanilla

Direction

Mix cake ingredients and pour into a 9×13 glass dish.

Bake at 300 degrees for 30 minutes.

While cake is baking, mix icing ingredients in a food processor.

Ice the cake once cake is completely cooled.

**NOTE: This cake works best when kept in the pan.