Recipe - Carrot Cake Wcream Cheese Frosting

CAKE
1 One half cup Oil
2 cup Sugar
4 Eggs; beaten
2 cup Flour
1 tablespoon Cinnamon
2 teaspoon Baking soda
1 teaspoon Salt
1 pound Carrots; peeled, grated
Three fourths cup Walnuts or pecans; chpd

FROSTING
8 ounce Cream cheese; softened
One half cup Butter; softened
1 pack Powdered sugar
1 teaspoon Vanilla

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, 3040 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@concentric.net on Aug 18, 1997