Carrot Cake
Joan Stone, June 1970
Grammy and Reecie blowing out the candles. (2005)
Ingredients (cake):
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
2 cups sugar
1 ½ cups Mazola oil
4 eggs (one at a time)
3 cups shredded carrots
1 teaspoon vanilla
Directions (cake):
Sift flour, salt and cinnamon together. Mix everything together, beat well, using electric mixer. Bake at 350° for 45 minutes.
Ingredients (icing):
8 ounce package cream cheese
1 stick butter
1 box or 1 lb. powdered sugar (or enough to thicken)
2 teaspoon vanilla
Directions (icing):
Cream one package of cream cheese and margarine. Add 1 box powdered sugar (enough to thicken). Add vanilla.
THE STORY.
“When I graduated [from the University of Washington] I asked the cooks [in my dorms], I said, ‘I have to have that recipe!’ So they gave it to me.” - Joan Stone
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
2 cups sugar
1 ½ cups Mazola oil
4 eggs (one at a time)
3 cups shredded carrots
1 teaspoon vanilla
Directions (cake):
Sift flour, salt and cinnamon together. Mix everything together, beat well, using electric mixer. Bake at 350° for 45 minutes.
Ingredients (icing):
8 ounce package cream cheese
1 stick butter
1 box or 1 lb. powdered sugar (or enough to thicken)
2 teaspoon vanilla
Directions (icing):
Cream one package of cream cheese and margarine. Add 1 box powdered sugar (enough to thicken). Add vanilla.
THE STORY.
“When I graduated [from the University of Washington] I asked the cooks [in my dorms], I said, ‘I have to have that recipe!’ So they gave it to me.” - Joan Stone