1 1/2 c Vegetable oil 1/2 ts Ground cloves
2 c Sugar 1/2 ts Salt
4 Eggs 3 c Carrots; grated
2 c Flour 1 c Walnuts; chopped (optional)
2 ts Baking soda Cream cheese frosting
1 ts Ground cinnamon — (recipe below)
1/2 ts Ground nutmeg
CREAM CHEESE ICING
1/2 c Margarine; softened 1 lb Confectioner’s sugar
8 oz Cream cheese; softened 2 ts Vanilla extract
Recipe by: Produce Pete’s “Farmacopeia” – ISBN 0-688-12847-5
Preheat the oven to 350 F.
In a large bowl, blend together the oil and sugar. Beat in the eggs,
then add the dry ingredients and mix well. Add the grated carrots and
walnuts and mix until blended.
For a two-layer cake, pour into greased 8- or 9-inch cake pans and
bake for 25 mins. For a sheet cake, pour batter into a greased 9- x
13-inch pan and bake for 1 hour. Cool, then cover with cream cheese
icing.
CREAM CHEESE ICING: Cream together all the ingredients until smooth.
Yields
1 servings
