Patter Fam Sauces and Pastor's Pantry Cooking School

Serves 12

1 1/2 cups vegetable oil
1 1/2 cups white sugar
4 eggs, beaten
3 cups grated carrots
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons allspice (I also added 1 tsp ground cloves and 1 tsp mace)
1 cup chopped pecans
1 cup raisins
1 teaspoon vanilla

1/2 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla

Cream oil and sugar together. Add eggs and carrots. Add dry ingredients, a small amount at a time. When well blended, add nuts, raisins, and vanilla. Pour into greased 9 x 13 inch pan and bake at 325 for 1 hour. Cool slightly before frosting.

For frosting: Combine all together and blend well. Spread on slightly cooled cake

Written by Joyce Peters — March 30, 2020


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