| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cakes, Favorites, Prize |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Oil |
| 2 |
c |
Sugar |
| 4 |
|
Eggs; beaten |
| 2 |
c |
Flour |
| 1 |
tb |
Cinnamon |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
lb |
Carrots; peeled, grated |
| 3/4 |
c |
Walnuts or pecans; chpd |
| 8 |
oz |
Cream cheese; softened |
| 1/2 |
c |
Butter; softened |
| 1 |
pk |
Powdered sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
CAKE
FROSTING
1st Place Winner, Ventura County Fair
Cake: Mix oil and sugar in large bowl with an electric mixer. Add eggs and
beat until thick and lemon colored. Sift together flour, cinnamon, soda,
and salt 3 times. Add to creamed mixture and mix well. Stir in carrots and
nuts.
Pour into greased and floured 9 x 11inch pan. Bake 350 F, 30-40 minutes
until toothpick inserted comes out clean. Cool. Frost.
Frosting: Cream together cream cheese and butter. Gradually add powdered
sugar; mix until well blended. Add vanilla and beat until smooth.
My Notes: Look no further, this is it!
Shared by Sherilyn Schamber
Recipe by: Prize Winner Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Sherilyn Schamber <sherschm@concentric.net> on Aug 18, 1997
A Message from our Provider:
“Do you want to know the master planner? God!”