Carrot cake #06
12 Servings
Ingredients
| Quantity | 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 butter or Kraft margarine | |
| 1 | pack | (8-oz) cream cheese |
| 1 | Box powdered sugar | |
| 1 | teaspoon | Vanilla |
| 1 | dash | Salt |
Directions
FROSTING
Cream sugar, eggs, oil; add dry ingredients, nuts, carrots, vanilla. Bake in greased and floured 9x13 pan at 350 degrees for about 55 minutes. Cool.
Cream margarine and cbeese with mixer. Add powdered sugar, vanilla, and salt. Spread on cooled cake.
ARKANSAS TODAY, CHANNEL 11, KTHV 10/17/1990
"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, .