Carrot cake #07

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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