Ingredients

2 cups sifted flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 cups sugar
1 cup corn oil
4 large eggs
2 cups finely grated carrots (lightly packed)
‡ cup chopped pecans
‡ cup chopped walnuts

Instructions

1.Sift flour, baking powder, baking soda, salt and cinnamon
2.In large bowl, beat sugar & oil with electric mixer for 2 minutes at a low speed. Add dry ingredients alternately with eggs;
beat with each addition. Stir in carrots and nuts.
3.Bake in greased 10" tube (or Bundt) pan for 1 hour at 350 ƒ.
4.Cool in pan for 10 minutes.
5.Ice with cream cheese frosting.

Cream Cheese Frosting

Ingredients

1 3 oz package of cream cheese
cup margarine (max)
1 tsp vanilla
2 cups of conf sugar

Instructions

1.Mix together, add a little milk if it's too stiff.
2.Spread on the top (or bottom) of the cake.

Carrot Cake

Ingredients:

1 cup each all-purpose flour and whole wheat flour
1 ‡ tablespoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons each baking soda and baking powder
‡ teaspoon salt
1 cup firmly packed brown sugar
‡ cup granulated sugar
1 can (about 8 oz.) crushed pineapple packed in its own juice
æ cup salad oil
6 large egg whites (about æ cup)
1 teaspoon vanilla
3 cups finely shredded carrots
1 ‡ cups golden raisins
Pineapple Glaze (recipe follows)

In a large bowl, stir together all-purpose flour, whole wheat flour, cinnamon, nutmeg,
baking soda, baking powder, salt, brown sugar, and granulated sugar. Set aside.

Drain pineapple, reserving juice for Pineapple Glaze. In another large bowl, combine
pineapple, oil, egg whites, vanilla, and carrots; beat with an electric mixer until well
blended. Add pineapple carrot mixture and raisins to flour mixture; stir until dry
ingredients are evenly moistened. Spread batter evenly in an oiled, floured 9 by 13-inch
baking pan.

Bake in a 350† oven until a wooden pick inserted in center of cake comes out clean
(about 45 minutes). Let cool in pan on a rack. Before serving, prepare Pineapple Glaze
and pour evenly over cake.

Makes 24 servings.

Preparation time: About 20 minutes

Baking time: About 45 minutes

Carrot Cake II

2 cups Sugar
2 cups Cake Flour
2 tsp Baking Soda
3 tsp Cinnamon
1 tsp Salt
1-1/2 cups Wesson Oil
4 Eggs
3 cups Grated Carrots

*** Mix dry ingredients. Beat eggs and add to mix. Add oil then put the carrots last. Bake at 375ƒF in three pans.

Filling
º lb Butter or Margarine
One 8 oz. Philly Cream Cheese
1 Box Powdered Sugar
2 tsp Vanilla
1 cup Chopped Pecans