* 4 eggs
* 1 cup vegetable oil
* 2 cups sugar
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1/4 teaspoon baking powder
* 2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 3 cups shredded carrots
* 2/3 cup chopped walnuts
*
FROSTING:
* 1 package (8 ounces) cream cheese, softened
* 1/2 cup butter, softened
* 1 teaspoon vanilla extract
* 4 cups confectioners' sugar
* 2/3 cup chopped walnuts
* In a bowl, beat eggs, oil and sugar until smooth.
*
* Combine flour, baking soda, baking powder, cinnamon and salt; add to egg
mixture and beat well.
*
* Stir in carrots and walnuts. Pour into a greased 15-in. x 10-in. x 1-in.
baking pan.
*
* Bake at 350° for 35 minutes or until a toothpick inserted near the center
comes out clean. Cool on a wire rack.
* For frosting, beat cream cheese, butter and vanilla in a bowl until smooth;
beat in sugar. Spread over cake. Sprinkle with nuts.
Yield: 24-30 servings.
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