 | | Directions | CAKE:
- Grease and flour pans. Preheat oven to 325°F.
- Combine oil, sugar, and eggs and beat well.
- Sift the flour, soda, salt, and cinnamon together. Add to the sugar mixture and beat for 2 minutes. Add vanilla and blend well.
- Stir in grated carrots until evenly distributed. Do not over-stir. Pour into prepared pans.
- Bake for 45 minutes or until done. Check for doneness by poking with a toothpick. Toothpick should come out clean.
FROSTING:
- Cream cheese and butter or margarine should be slightly soft, but not too soft. Cream butter or margarine and cream cheese together.
- Add powdered sugar and vanilla and beat until well blended. Add more powdered sugar if you would like the frosting to be a little thicker.
- Frost cake when it is completely cooled. Frosting may be stored in the refrigerator 1 to 2 weeks. Remove from refrigerator a little while before using.
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Prep Time: 1 hour
Cook Time: 45 minutes
Container: 9
|  | | Ingredients | | - | | CAKE: |
| - | | 1 1/2 cups vegetable oil |
| - | | 2 cups sugar |
| - | | 4 eggs |
| - | | 2 cups flour |
| - | | 2 teaspoons baking soda |
| - | | 1 teaspoon salt |
| - | | 2 1/2 teaspoons cinnamon |
| - | | 2 1/2 teaspoons vanilla |
| - | | 3 cups grated carrots |
| - | | FROSTING: |
| - | | 3 ounces cream cheese |
| - | | 1/4 cup butter or margarine |
| - | | 2 cups powdered sugar |
| - | | 2 teaspoons vanilla |
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