| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cakes |
15 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 1/2 |
c |
Salad oil |
| 4 |
lg |
Eggs |
| 2 |
c |
Flour |
| 1 1/2 |
ts |
Baking soda |
| 3 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 3 |
c |
Carrot — grated |
| 1/2 |
c |
Nuts — chopped |
| 1 |
ts |
Vanilla |
|
|
** Frosting ** |
| 8 |
oz |
Cream cheese — 1 pkg. |
| 6 |
tb |
Butter |
| 1 |
lb |
Powdered sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Mix together sugar and salad oil. Add eggs to mixture one at a time and
cream well prior to adding next. Mix in vanilla. Combine all dry
ingredients and add to creamed mixture mixing well. Fold in grated carrots
and nuts.
Pour mixture into a 9 x 13 greased and floured pan. Bake at 350 degrees for
approx. 1 hr 10 min or until toothpick stuck in center comes out clean.
Remove and allow to cool.
** Frosting **
Cream together cheese and butter. Mix in vanilla. Add powdered sugar
mixing well. Spread evenly over top of cooled carrot cake.
If you feel frosting is too thick, you can thin with milk being careful not
to add too much.
Recipe By : Bill & Sandy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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