Carrot cake w/cream cheese frosting

10 Servings

Ingredients

Quantity Ingredient
1½ cup Oil
2 cups Sugar
4 Eggs; beaten
2 cups Flour
1 tablespoon Cinnamon
2 teaspoons Baking soda
1 teaspoon Salt
1 pounds Carrots; peeled, grated
¾ cup Walnuts or pecans; chpd
8 ounces Cream cheese; softened
½ cup Butter; softened
1 pack Powdered sugar
1 teaspoon Vanilla

Directions

CAKE

FROSTING

1st Place Winner, Ventura County Fair Cake: Mix oil and sugar in large bowl with an electric mixer. Add eggs and beat until thick and lemon colored. Sift together flour, cinnamon, soda, and salt 3 times. Add to creamed mixture and mix well. Stir in carrots and nuts.

Pour into greased and floured 9 x 11inch pan. Bake 350 F, 30-40 minutes until toothpick inserted comes out clean. Cool. Frost.

Frosting: Cream together cream cheese and butter. Gradually add powdered sugar; mix until well blended. Add vanilla and beat until smooth.

My Notes: Look no further, this is it! Shared by Sherilyn Schamber

Recipe by: Prize Winner Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber <sherschm@...> on Aug 18, 1997

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