| 1988 Carrot Cake Supreme
Cake:
4 eggs
1 cup of vegetable oil
2 cups of flour
2 cups of sugar
2 teaspoons of soda
1 teaspoon of salt
2 teaspoons of cinnamon
4 cups of grated raw carrots, about 8 carrots
1/2 cup of chopped pecans
Cream Cheese frosting
1 stick of margarine
8 ounce package of cream cheese
4 1/2 cups of sifted powder sugar
1 teaspoon of vanilla
1 teaspoon of maple |
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Cake: In a large bowl beat eggs until light. Slowly beat in oil. In a separate bowl, combine the flour, sugar, soda, salt and cinnamon, stir until mixed well. Gradually add dry ingredients, beat until smooth. Pour into 3 greased and floured 8 inch cake pans. Bake at 350ºF. for 25 - 35 minutes or until done. Cool in pans for 10 minutes, remove from pan and cool completely before frosting. Frosting: Blend softened margarine and cream cheese. Gradually add powdered sugar, beating until creamy. Stir in vanilla and maple |
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