Cheryls Carrot Cake

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Cheryls Carrot Cake Ingredients

CAKE	1 c Cooking oil
2 c Flour	4 Eggs
2 c Sugar	FROSTING
1 ts Baking powder	3 oz Cream cheese
1 ts Baking soda	1/4 c Butter
1 ts Salt	1 ts Vanilla
1 ts Cinnamon	2 c Powdered sugar.
3 c Carrots; finely shredded

Instructions for Cheryls Carrot Cake

Makes two 9-inch round pans or one 9 x 13-inch pan. Preheat oven to 325 degrees. Grease and flour pan or pans. Combine flour. sugar, baking powder, baking soda, salt and cinnamon with mixer. Add shredded carrots, cooking oil and eggs. Beat on low speed until blended. Beat 2 minutes on medium speed. Bake 9-inch rounds approximately 40 minutes. Bake 9 x 13-inch pan 50-60 minutes. Cool 10 minutes before removing cake from pan or pans. For frosting cream together cheese, butter and vanilla. Gradually add sugar. Beat until smooth. NOTES : This is a TNT recipe. Its from my good friend, Cheryl Burns. Keith loves carrot cake and he really likes this one. Its simple but the heavy dose of oil makes it reeeeal moist. Recipe by: Cheryl Burns Posted to TNT - Prodigys Recipe Exchange Newsletter by Lou Parris on Aug 18, 1997

Main Ingredient: CakeCuisine: Uncategorized