Talley Farms Fresh Harvest


Carrot Cake, Hazel's

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



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 eight oz. package cream cheese
1 cube butter
1 box sifted powdered sugar
1 cup whipping cream, whipped
Cream together cream cheese and butter. Beat in powdered sugar. Fold in whipped cream.


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 375 for 35 minutes. Let cool for 10 minutes before removing.

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