Opie’s Carrot-top Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 2 | c | Sugar |
| 1 1/2 | c | Oil |
| 4 | Whole Eggs, beaten | |
| 2 | c | Self-Rising Flour |
| 2 | t | Cinnamon |
| 1 | t | Vanilla |
| 3 | c | Carrots, grated |
| 1/2 | c | Nuts, chopped |
| 1/4 | c | Margarine, Soft |
| 1 | Cream Cheese, 8 oz. | |
| 1 | lb | Confectioner's Sugar |
| Milk, if needed |
INSTRUCTIONS
Grease and flour 3 cake pans. In a large bowl combine the sugar, oil, eggs, flour, cinnamon, 1 teaspoon of vanilla, carrots, and nuts in the order given. Pour into the prepared pans. Bake in 300 degree oven for about 30 minutes. Cream together the remaining ingredients, adding milk if needed to make the icing spreadable. Spread on cooled cake Recipe by: Aunt Bee's Mayberry Cookbook Posted to Bakery-Shoppe Digest V1 #212 by ~patsy ~ <patsy@sat.net> on Sep 01, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 551
Calories From Fat: 316
Total Fat: 35.9g
Cholesterol: 62.1mg
Sodium: 355.8mg
Potassium: 199mg
Carbohydrates: 53.7g
Fiber: 2.3g
Sugar: 35.3g
Protein: 5.8g