Grammy’s Apple-Carrot Cake
It's great for breakfast, somewhat healthy (thanks to the apples and carrots), and tastes even better the next day!
makes 12-16 servings
1 1/2 cups oil
2 c sugar
1 c grated carrots
2 c grated apples
2 c flour
2 tsp cinnamon
1 tsp salt
2 tsp baking soda
1/2 tsp nutmeg
1 tsp vanilla
1/2 c chopped pecans (optional)
Icing (optional...recipe follows)
Preheat oven to 350 degrees. Grease and flour 10-inch tube pan.
Cream oil and sugar well. Add eggs and beat. Add carrots and apples.
Combine dry ingredients. Add to moist ingredients and mix well.
Add vanilla and pecans; blend well.
Pour batter into cake pan and bake for 50 to 60 minutes.
When done, set on a rack to cool for 15 minutes.
While still warm, invert pan over a plate and shake lightly until cake loosens.
Drizzle icing over cake.
Combine 2 cups confectioner’s sugar, 4 TBSP softened butter, 4 oz softened cream cheese and 1 tsp vanilla.
Mix until creamy. Add 2 TBSP warm water and put icing in a squeeze bottle. Drizzle over cake. Slice, serve and enjoy!