Carrot cake #04

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


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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