Recipe By : Liz Custer
Serving Size : 16 Preparation Time :0:00
Categories : Carrot Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Flour -- sifted
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/4 ts Salt
1 1/2 c Salad oil
2 c Sugar
4 Eggs
2 c Carrots -- finely grated
Nut Icing:
1/2 c Butter -- softened
8 oz Cream cheese -- softened
1 lb Powdered sugar
1 ts Vanilla extract
1 c Walnuts -- chopped
Sift together dry ingredients. Combine 1-1/2 cups salad oil and
2 cups sugar. Mix well. Add, one at a time; 4 eggs. Beat well after
each addition. Gradually add dry ingredients, mixing well. Add 2 cups
finely grated carrots. Mix well. Turn into three 8" layer cake pans
which have been greased and floured. Bake in a moderate oven (350°F)
for 40 minutes. Remove from pans and cool on racks. When completely
cool, fill and frost with nut icing.
Nut Icing:
Combine 1/2 cup butter, 8 oz cream cheese, and beat until light.
Gradually add, while beating: 1 lb confectioners sugar. Add: 1 ts
vanilla extract and 1 cup chopped walnuts. Mix well.
