Carrot cake

1 servings

Ingredients

Quantity Ingredient
1½ cup Vegetable oil
2 cups Sugar
4 Eggs
2 cups Flour
2 teaspoons Baking soda
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
½ cup Margarine; softened
8 ounces Cream cheese; softened
½ teaspoon Ground cloves
½ teaspoon Salt
3 cups Carrots; grated
1 cup Walnuts; chopped (optional)
Cream cheese frosting (recipe below)
1 pounds Confectioner's sugar
2 teaspoons Vanilla extract

Directions

CREAM CHEESE ICING

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.

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