carrot cake #04
- Categories
- Cake
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Salad oil |
| 2 cups | Sugar |
| 4 | 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 | Box powdered sugar |
| 1 | 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, .
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