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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 Icing: 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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |