Carrot cake #07
16 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 margarine or butter | |
| 1 | pack | (8-oz) cream cheese |
| 1 | Box powdered sugar | |
| 1 | teaspoon | Vanilla |
| 1 | dash | Salt |
Directions
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, .