Yield: 16 Servings
Measure | Ingredient |
---|---|
2 cups | Granulated sugar |
4 \N | 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 \N | Stick margarine or butter |
1 pack | (8-oz) cream cheese |
1 \N | 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, .