Name: Carrot Cake
Ingredients: 2 c Sugar; 1 1/2 c Oil; 4 Eggs; 3 c Carrots; shredded; 2 c Flour; 2 ts Baking Soda; 4 ts Cinnamon; 1 ts Salt; 1/2 c Walnuts; 1/2 c Butter; 2 c Icing Sugar; 8 oz Cream Cheese; 2 ts Vanilla; 1/2 c Walnuts

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy	Jewish	Cakes	1	Servings

INGREDIENTS

2	c	Sugar
1 1/2	c	Oil
4		Eggs
3	c	Carrots; shredded
2	c	Flour
2	ts	Baking Soda
4	ts	Cinnamon
1	ts	Salt
1/2	c	Walnuts
1/2	c	Butter
2	c	Icing Sugar
8	oz	Cream Cheese
2	ts	Vanilla
1/2	c	Walnuts

INSTRUCTIONS

CAKE
ICING
Mix sugar and oil. Add eggs one at a time and beat in carrots. Sift dry
ingredients and stir into mixture together with nuts. Pour into 3 layer
pans. Bake at 350F (180'C) for 25 to 30 minutes. Cool. Stack layers,
spreading icing between layers and on top.
Icing: Beat first 4 ingredients until smooth and creamy. Fold in nuts.
(Note: For the icing sugar, 1 or 2 cartons of prepared whip topping, mixed
with the grated rind of 1 or 2 oranges, may be substituted.)
Recipe by: The Great Hadassah Cookbook
Posted to JEWISH-FOOD digest by Bob & Carole Walberg
<walbergr@mb.sympatico.ca> on Aug 25, 1998, converted by MM_Buster v2.0l.

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