Good Ol' Carrot Cake 2 Cups Sugar 1 1/2 cups Vegetable Oil 4 eggs 2 Cups Flour 2 tsp. Cinnamon 2 tsp. salt 2 tsp. Baking Soda 3 Cups grated Carrots 1/2 Cup chopped Nuts 2 Tablespoons Water
Mix SUGAR and OIL well. Beat in EGGS and add all DRY INGREDIENTS and mix well Fold in CARROTS and NUTS. Pour into a greased & floured, 9 X 13 inch baking pan. Bake at 300 degrees for about 1 hour or until a cake tester (or toothpick comes out clean.) (OR when you press finger on center it sort of bounces but leaves no indention.) (Ovens are so different!!) Let cool while you make: Cream Cheese Frosting: 6 oz. CREAM CHEESE 1/2 stick BUTTER (or margarine) 1/2 tsp LEMON JUICE (DO add makes a difference and use fresh or bottled) 2 tsp. VANILLA flavoring 3/4 box POWDERED SUGAR (Approximate) add till thick, creamy, spreadable consistency. Cream the cheese and butter. Add remaining ingredients and mix until smooth. Frost cooled cake. Cover and refrigerate. The longer it sits the better it is. (I frost the top of the cake in pan) this does need to be kept in the refrigerator and is good cold!! or at room temp.. **************Gas prices getting you down? Search AOL Autos for fuel-efficient used cars. (http://autos.aol.com/used?ncid=aolaut00050000000007) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
