CARROT CAKE
Cake:
2 cups sugar
2 cups flour
2 tsp baking soda
1 dash of salt
2-1/2 tsp cinnamon
1 cup cooking oil
4 eggs
3 cups carrots
Icing:
4 oz Philadelphia cream cheese
2 oz margarine
1 powdered sugar, as needed
1 tsp vanilla
Cake:
Mix together sugar, flour, baking soda, salt and cinnamon. Add cooking oil, eggs (1 at a time, stirring slightly). Grate carrots fine and measure by spooning lightly into measuring cup. Add to mixture. Makes 2 layers or 13x9x2 inch pan. Bake in 350F/175C oven for approximately 45 minutes or until done.
Icing:
Melt cheese and margarine in double boiler. Stir in sugar and vanilla to make a smooth icing. Trim with pecans or other things, if desired.