Desserts

Hazel's Carrot Cake

This is Hazel Talley’s delicious recipe, which Rosemary Talley still makes for our birthdays at the farm!

Hazel's Carrot Cake

Ingredients

Cake

  • 4 eggs
  • 2 cups sugar
  • 1 ¼ cups Wesson oil
  • 2 cups flour
  • 2 tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. cinnamon
  • ½ tsp. allspice
  • 3 ½ cups grated carrots
  • ½ cup chopped walnuts

Cream Cheese Frosting

  • 1/8 oz. package cream cheese
  • 1 cube butter
  • 1 box sifted powdered sugar
  • 1 cup whipping cream, whipped

Directions

  • For cake, cream sugar and eggs until dissolved. Add oil to egg mixture.
  • Sift dry ingredients together then add to egg mixture. Mix well, then fold in carrots and nuts.
  • Bake in three 9” pans that have been greased and floured and lined with wax paper.
  • Bake at 375 for 35 minutes. Let cool for 10 minutes before removing.
  • For cream cheese frosting, cream together cream cheese and butter. Beat in powdered sugar. Fold in whipped cream.

Source: Hazel Talley