| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | Salad oil |
| 2 | c | Sugar |
| 4 | Whole eggs | |
| 2 | c | Flour; sifted |
| 1 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 2 | ts | Baking soda |
| 3 | c | Carrots; grated |
| 1 | c | Chopped pecans |
| 1 | Box powdered sugar | |
| 1 | Stick butter | |
| 1 | pk | (8-oz) cream cheese |
INSTRUCTIONS
ICING Cream oil and sugar; add eggs and beat well. Sift flour, cinnamon, salt and baking soda together. Add to mixture and beat well. Fold in grated carrots and nuts. Grease and flour 3 layer cake pans. Bake in a preheated 325 degree oven for 45 minutes or until cake is done. When cake has cooled, ice cake. To make icing: Combine all the ingredients and beat well. Ice between layers, top and sides of carrot cake. Keep cake in a cool place so icing doesn't melt. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”