Carrot Cake

Ingredients:

2 eggs, slightly beaten
2 cups sugar
2 cups cake flour
2 teaspoons each: baking powder, baking soda, salt, cinnamon
1-1/2 cups Wesson vegetable oil
3 cups coarsely grated carrots (slightly packed)
3/4 cup chopped walnuts

FROSTING
8 oz. cream cheese
1/3 stick butter
1 box confectioners sugar, sifted
1 teaspoon vanilla

Method:

Preheat oven to 325 degrees. Lightly grease three 8-inch or
9-inch pans and then line bottom only with waxed paper. Mix everything at once
in a large bowl. Divide batter into the three pans and bake 30
to 35 minutes. Do not overbake. Cool pans 30 minutes. Remove cake from
pans, cool, and frost.

DIRECTIONS FOR FROSTING:
Soften cream cheese and butter. Whip together. Add sugar gradually. Add vanilla. This makes the icing for the complete cake.


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