carrot cake #07
- Categories
- Cake
- Yield
- 16 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Granulated sugar |
| 4 | Eggs |
| 1½ cup | Salad oil |
| 3 teaspoons | Cinnamon |
| ½ teaspoon | Mace |
| 1 teaspoon | Nutmeg |
| 2 teaspoons | Soda |
| 1 teaspoon | Salt |
| 2 teaspoons | Vanilla |
| 2 cups | All-purpose flour |
| 1 cup | Chopped nuts |
| 3 cups | Grated carrots |
| 1 | Stick margarine or butter |
| 1 pack | (8-oz) cream cheese |
| 1 | Box powdered sugar |
| 1 teaspoon | Vanilla |
| 1 dash | Salt |
FROSTING
Cake: Cream sugar, eggs, oil, add dry ingredients, nuts, carrots, vanilla.
Bake in greased and floured 9x13-inch pan at 350 degrees for about 55 minutes. Cool.
Frosting: Cream margarine and cheese with mixer. Add powdered sugar, vanilla, and salt. Spread on cooled cake.
ARKANSAS TODAY, CHANNEL 11, KTHV 04/17/1991
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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