*  Exported from  MasterCook  *

                               Carrot Cake

Recipe By     : Liz Custer
Serving Size  : 16   Preparation Time :0:00
Categories    : Carrot                           Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             Flour -- sifted
   1      ts            Baking powder
   1      ts            Baking soda
   1      ts            Cinnamon
     1/4  ts            Salt
   1 1/2  c             Salad oil
   2      c             Sugar
   4                    Eggs
   2      c             Carrots -- finely grated
                        Nut Icing:
     1/2  c             Butter -- softened
   8      oz            Cream cheese -- softened
   1      lb            Powdered sugar
   1      ts            Vanilla extract
   1      c             Walnuts -- chopped

Sift together dry ingredients. Combine 1-1/2 cups salad oil and
2 cups sugar. Mix well. Add, one at a time; 4 eggs. Beat well after
each addition. Gradually add dry ingredients, mixing well. Add 2 cups
finely grated carrots. Mix well. Turn into three 8" layer cake pans
which have been greased and floured. Bake in a moderate oven (350°F)
for 40 minutes. Remove from pans and cool on racks. When completely
cool, fill and frost with nut icing.

Nut Icing:

Combine 1/2 cup butter, 8 oz cream cheese, and beat until light.
Gradually add, while beating: 1 lb confectioners sugar. Add: 1 ts
vanilla extract and 1 cup chopped walnuts. Mix well.


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