LEMOINE FAMILY RECIPES
E-mail |Return to the index |

CARROT CAKE - Barb Smolinski

THE CAKE 2 cups sugar 4 eggs 2 cups flour 2 tsp cinnamon 2 tsp baking soda 1 tsp salt 1-1/2 cup oil 3 cups shredded carrots 1 cup chopped walnuts THE FROSTING 8 oz cream cheese 1/2 cup butter or margarine 2 cups powdered sugar 2 tsp vanilla

Cake-Beat eggs into sugar one at a time, mix dry ingredients togther and add alternately with oil to teh sugar mixture. Add carrots and nuts. Pour into greased and floured 9 x 13 baking pan or 3- 9 inch layer pans. Bake 350 degrees for 45-60 minutes. Frosting-Blend the cream cheese and butter, add powdered sugar and vanilla and mix well. Apply to cooled cake. (reduce to half for 9 x 13).