Opie's carrot-top cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 1½ | cup | Oil |
| 4 | Whole Eggs; beaten | |
| 2 | cups | Self-Rising Flour |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Vanilla |
| 3 | cups | Carrots; grated |
| ½ | cup | Nuts; chopped |
| ¼ | cup | Margarine; Soft |
| 1 | pack | Cream Cheese; 8 oz. |
| 1 | pounds | Confectioner's Sugar |
| 1 | teaspoon | Vanilla |
| Milk; if needed | ||
Directions
Grease and flour 3 cake pans. In a large bowl combine the sugar, oil, eggs, flour, cinnamon, 1 teaspoon of vanilla, carrots, and nuts in the order given. Pour into the prepared pans. Bake in 300 degree oven for about 30 minutes.
Cream together the remaining ingredients, adding milk if needed to make the icing spreadable. Spread on cooled cake Recipe by: Aunt Bee's Mayberry Cookbook Posted to Bakery-Shoppe Digest V1 #212 by ~patsy ~ <patsy@...> on Sep 01, 1997