Carrot Cake
For The Cake:
4 eggs
1 cup vegetable oil
2 cups flour
2 cups sugar
2 tsp cinnamon
2 tsp baking soda
4 cups grated carrots
2/3 cups nuts
Cream Cheese Icing - recipe follows
Preheat the oven to 350 F. Grease and flour two 9 inch round pans. In a
large mixing bowl, beat the eggs until foamy. Add the oil in a thin
stream and beat well. Mix the flour, sugar, cinnamon, and baking soda
together; add to the egg mixture and mix well. Fold in the carrots and
nuts. Pour into the prepared pans and bake for 30-35 minutes or until a
toothpick inserted in the center comes out clean. Cool for 10 minutes in
the pan and then invert on a rack to cool. Makes 12-14 servings
Cream Cheese Icing
3 - 8 oz pkgs - slightly softened cream cheese 3 cups sifted
confectioners sugar
Beat cream cheese until smooth. Add the confectioners' sugar and mix
thoroughly. Beat at high speed until smooth. Do not overmix.
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