Carrot Cake with Buttercream Frosting

Ingredients

• 1 cup butter
• 2 cup sugar
• 4 eggs
• 3 cup unsifted flour
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• ¼ tsp nutmeg
• 1 cup milk
• 1 cup shredded carrots
• ½ cup chopped pecans
• 1 tsp vanilla
• ½ cup buttercream frosting butter
• 3 cup buttercream frosting powdered sugar
• ½ tsp buttercream frosting salt
• 5 tbsp buttercream frosting; 4 to 6 tbsp whipping cream
• 1½ tsp buttercream frosting vanilla

Method

1. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
2. Stir together the flour, baking powder, cinnamon, salt, ginger and nutmeg. Add about 1/2 cup of the flour mixture alternately with 1/4 cup milk. Repeat with the remaining flour and milk.
3. Blend in the carrots, pecans and vanilla. Pour into a greased 13x9x2 pan. Bake at 375 degrees about 45-50 minutes.
4. Buttercream Frosting: In a small bowl, beat the butter until light and fluffy. Gradually beat in the powdered sugar. Add the salt. Blend in the whipping cream and vanilla until the mixture reaches desired spreading consistency.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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