RECIPE: Williams Family Carrot Cake
This family recipe is a long-standing tradition in the home of Farm Credit member Meghan Williams. Add this warm, spiced dessert to your family cookbook and enjoy!
In this summer's issue of the Rural Scene, we highlighted two beautiful homes financed with the help of Farm Credit. Each family whose home was featured shared a favorite recipe from their family kitchens.
If you're searching for a recipe to spice up your dessert game, look no further! Not only is this carrot cake delicious, but it's a tried-and-true favorite in the Williams family and an easy way to sweeten up any family gathering or special occasion.
Cake:
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ cup Wesson oil
- 2 cups sugar
- 4 eggs
- 2 cups carrots
Icing:
- 8 oz cream cheese
- 1 stick of margarine
- 1 lb of confectioner’s sugar
- 1 tbsp vanilla extract
- 1 cup chopped nuts
Instructions:
Cake:
1. In a large mixing bowl, combine oil, sugar, and eggs, mixing well after each egg.
2. Gradually add in dry ingredients before adding carrots.
3. Transfer mixture to a bundt pan at bake at 350 degrees for 55 minutes.
Icing:
1. Combine cream cheese, margarine, confectioner’s sugar, and vanilla.
2. Add frosting to cake and top with chopped nuts.
Print or save this recipe card
to enjoy this recipe for years to come.
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