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Mrs. Betty's Carrot Cake | Family Favorites Series: Episode 4

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Today we are coming back with a special Family Favorites recipe, it's my mom's Carrot Cake! You guys have seen her Coconut Cream Cake and her Pecan Pie but this Carrot Cake may top both of them! It's perfect for the season and you guys are sure to enjoy it!!!
Mrs. Betty's Carrot Cake
Ingredients:
2 Cups of Self-Rising Flour
2 Cups of Sugar
2 Teaspoons of Cinnamon
A dash of Salt
1 1/2 Cups of Corn Oil
4 Eggs
3 Cups of Shredded Carrots
Icing:
1 Box of Confection Sugar
1 Stick of Butter
1/2 Cup of Pecans
1 8oz. Block of Cream Cheese
2 Teaspoon of Vanilla
Recipe:
1) In mixing bowl, combine the dry ingredients and add the carrots. Mix on low speed till blended. Then stir in the nuts.
2) Pour the mixture into 2 greased and floured 9-inch round baking pans.
3) Put the oven on 325 and put the mixture in for about 40 minutes and let them cool for 10 minutes after they are done.
Icing Recipe:
For more information email me at:
Our mailing address is:
3985 Highway 31 South Verbena, AL 36091
Mrs. Betty's Carrot Cake
Ingredients:
2 Cups of Self-Rising Flour
2 Cups of Sugar
2 Teaspoons of Cinnamon
A dash of Salt
1 1/2 Cups of Corn Oil
4 Eggs
3 Cups of Shredded Carrots
Icing:
1 Box of Confection Sugar
1 Stick of Butter
1/2 Cup of Pecans
1 8oz. Block of Cream Cheese
2 Teaspoon of Vanilla
Recipe:
1) In mixing bowl, combine the dry ingredients and add the carrots. Mix on low speed till blended. Then stir in the nuts.
2) Pour the mixture into 2 greased and floured 9-inch round baking pans.
3) Put the oven on 325 and put the mixture in for about 40 minutes and let them cool for 10 minutes after they are done.
Icing Recipe:
For more information email me at:
Our mailing address is:
3985 Highway 31 South Verbena, AL 36091
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