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2 cups self-rising flour
2 cups sugar
1 teaspoon soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/4 cups Wesson oil
3 eggs
2 1/2 cups shredded carrots

1 (8-ounce) package cream cheese
3/4 stick butter
1 (16-ounce) box confectioners sugar
2 1/2 teaspoons vanilla
1 cup chopped nuts

Mix flour, sugar, soda, salt, and cinnamon. Add oil, eggs, and
carrots; beat well. Pour into two 9-inch greased and floured pans
and bake at 350 degrees for 40 to 45 minutes. Cool.

Icing: Mix cream cheese, margarine, sugar, and vanilla. Add
nuts. Ice cooled cake.

Yield: one cake.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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