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Carrot Cake with Cream Cheese Frosting

From a vintage recipe box found at an estate sale

As written on the card

Cake card

Carrot Cake

1½ C. salad oil

2 t (?) soda

3 C. grated carrots

3 t cinnamon

1 C. nuts

2 C. sugar

1 t. salt

4 eggs

2 C. flour

Cream eggs, sugar. add oil, carrots & [milk, crossed out] nuts. sift dry ingredients together. Bake 45 min at 350°

Frosting card

Cream cheese frosting

1 - 4 oz pkg cream cheese softened

2 T. butter softened

½ t. vanilla

¾ c. P. sugar

¼ c. chopped pecans (¼ written over another number)

Beat till smooth

Carrot Cake with Cream Cheese Frosting

Two cards sent together: an oil carrot cake and a small cream cheese frosting with pecans

350°F, 45 minOil cakeCream cheese frosting

Cake

  • 4 eggs
  • 2 cups sugar
  • 1½ cups salad oil
  • 3 cups grated carrots
  • 1 cup nuts
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 teaspoons cinnamon

Cream Cheese Frosting

  • 1 (4 oz.) package cream cheese, softened
  • 2 tablespoons butter, softened
  • ½ teaspoon vanilla
  • ¾ cup powdered sugar
  • ¼ cup chopped pecans

Method

  1. Cream: Beat the eggs and sugar together.
  2. Add: Add the oil, carrots and nuts.
  3. Dry ingredients: Sift the flour, soda, salt and cinnamon together and stir in.
  4. Bake: Bake at 350°F for 45 minutes. Cool.
  5. Frost: Beat the frosting ingredients until smooth and spread on the cooled cake.

As written: The writer crossed out “milk.” The cake card never says to add the sifted dry ingredients to the batter, but that’s clearly the next step. The frosting makes a small amount, enough for the top of a 9x13 cake.

Our suggestion (our note, not part of the card)
  • Bake in a greased and floured 9x13-inch pan. Check at 40 minutes: it’s done when a toothpick in the center comes out clean.

Recognize this handwriting or recipe? We’d love to know who wrote it.