Recipe

Carrot Cake with icing

Recipe by Dianne Peercy, in the 2008 Cook's Library of Treasures published by

the Pea Ridge Community Library

2 c. flour

2 c. sugar

1 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

2 tsp. baking powder

1 1/2 c. vegetable oil

1 tsp. vanilla

4 eggs

2 c. grated raw carrots

Icing:

8 oz. pkg. cream cheese

1/2 stick margarine

1 1/2 tsp. vanilla

3/4 c. powdered sugar

2 Tbsp. cream

1 1/2 c. nuts, crushed

In large bowl, sift together flour, sugar, baking soda, cinnamon, salt and baking powder. Stir in oil and vanilla. Add eggs, one at a time; mix well. Add carrots. Pour into a greased and floured 9- by 13-inch baking dish. Bake at 325º for 1 hour. Store cake in refrigerator.

Icing: Combine all ingredients except for nuts; beat until fluffy. Stir in nuts. Frost cake.

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