Carrot Cake
3 cups grated carrot
1 1/2 cups Wesson Oil
4 eggs
2 cups flour
2 cups sugar
2 teaspoons soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup nuts
1 1/2 cups Wesson Oil
4 eggs
2 cups flour
2 cups sugar
2 teaspoons soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup nuts
Cream oil and sugar.
Add carrots.
Add eggs, one at a time.
Sift together dry ingredients, and add to mixture.
Mix to blend.
Bake in greased and floured pans (two 9" pans) in a 350° oven about 45 minutes.
Cool 10 minutes, then remove from pans and cool.
Frost with frosting below.
Add carrots.
Add eggs, one at a time.
Sift together dry ingredients, and add to mixture.
Mix to blend.
Bake in greased and floured pans (two 9" pans) in a 350° oven about 45 minutes.
Cool 10 minutes, then remove from pans and cool.
Frost with frosting below.
Frosting
1 16-ounce package powdered sugar
1/2 cup butter or margarine
1 8-ounce package of cream cheese (room temperature)
1 teaspoon vanilla
1/2 cup butter or margarine
1 8-ounce package of cream cheese (room temperature)
1 teaspoon vanilla
Combine and blend together until creamy.
"My favorite for birthday cake."