CARROT CAKE
CARROT CAKE

  • 2 cups sugar
  • 1 and one half cups vegetable oil
  • 4 eggs
  • 2 cups flour
  • 2 tsp. cinnamn
  • 3 and one half cups carrots, grated ( or see at bottom) You can use pineapples which ever you prefer
  • 1 cup walnuts, chopped
  • Dash of nutmeg

    ICING
  • one half cup butter softened
  • 8 oz. cream cheese, softened
  • 1 lb confectioners' sugar
  • 1 tsp. vanila
  • one half teaspoon vanilla one half tsp. lemon extract
  • 1 cup nuts chopped (optional)

    VARIATION
  • 1-8 oz can crushed pineapple, drainned

    Beat together sugar and oil until flufffy.
    Add eggs and blend well.
    Sift together all dry mixtures.
    Fold in carrots and nuts.
    Pour into a greased 9 by 13 inch pan and bake at 350% for i hour.
    May also be made in two 9 inch round pans and baked for 45 minutes.
    Cool.

    Icing
    Cream together butter and cheese.
    Gradually add sugar, vanilla and lemon extract' blend until smooth.
    Fold in nuts and spread on cooled cake.

    Substitute 2 cups grated carrots and pineapple for 3 cups grated carrots.
    Prepare the same as above.

         ps A pinch of salt added to sugar in icing will prevent graining.
    And enjoy!!!!
    Next to chocolate this is my favorite cake!!!!