Yield: 10 Servings
Measure | Ingredient |
---|---|
1½ cup | Oil |
2 cups | Sugar |
4 \N | Eggs; beaten |
2 cups | Flour |
1 tablespoon | Cinnamon |
2 teaspoons | Baking soda |
1 teaspoon | Salt |
1 pounds | Carrots; peeled, grated |
¾ cup | Walnuts or pecans; chpd |
8 ounces | Cream cheese; softened |
½ cup | Butter; softened |
1 pack | Powdered sugar |
1 teaspoon | Vanilla |
CAKE
FROSTING
1st Place Winner, Ventura County Fair Cake: Mix oil and sugar in large bowl with an electric mixer. Add eggs and beat until thick and lemon colored. Sift together flour, cinnamon, soda, and salt 3 times. Add to creamed mixture and mix well. Stir in carrots and nuts.
Pour into greased and floured 9 x 11inch pan. Bake 350 F, 30-40 minutes until toothpick inserted comes out clean. Cool. Frost.
Frosting: Cream together cream cheese and butter. Gradually add powdered sugar; mix until well blended. Add vanilla and beat until smooth.
My Notes: Look no further, this is it! Shared by Sherilyn Schamber
Recipe by: Prize Winner Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber <sherschm@...> on Aug 18, 1997