Carrot Cake
1 cup Oil
4 Eggs
2 1/2 cups Self Rising Flour
2 cups White Sugar
2 tsp Soda
2 tsp cinnamon
1 tsp salt
2 Jars Junior Baby Food Carrots (7 3/4 oz)
Beat oil & eggs. Add dry ingredients & beat well. Mix in carrots. Make 3 layers (line pans with wax paper circles), one large sheet cake or cupcakes. Bake at 325° for 20 min for layers, 25 minutes for large cake, or 15 minutes for cup cakes. Frost with Cream Cheese Icing.
Cream Cheese Icing:
8 oz Cream Cheese (softened)
1/2 cup Margerine (softened)
1 box powdered sugar
2 tsp Vanilla
1 cup Chopped nuts
1 tsp lemon juice
Cream cheese, margerine, sugar & vanilla. Add lemon juice & beat well. Stir in nuts. Frost cake & refridgerate.
Cook's Note: MIL usually makes this cake the day before. She says it always tastes even better after it's had a chance to sit and the frosting mixes into the cake a bit.
Submitted by Cyndi M.
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