Yield: 12 Servings
Measure | Ingredient |
---|---|
1½ cup | Salad oil |
2 cups | Sugar |
4 \N | Whole eggs |
2 cups | Flour; sifted |
1 teaspoon | Cinnamon |
½ teaspoon | Salt |
2 teaspoons | Baking soda |
3 cups | Carrots; grated |
1 cup | Chopped pecans |
1 \N | Box powdered sugar |
1 \N | Stick butter |
1 pack | (8-oz) cream cheese |
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, .