2 ¼ c flour
2 t soda
1 t salt
2 t cinnamon
1 ½ c chopped nuts
2 t soda
1 t salt
2 t cinnamon
1 ½ c chopped nuts
2 c sugar
1 ½ c oil (may want to use less oil)
4 eggs
3 c coarsely grated carrots
1 ½ c oil (may want to use less oil)
4 eggs
3 c coarsely grated carrots
Sift dry ingredients together. Chop nuts and grate carrots. Combine sugar, oil, eggs. Beat at medium for 2 minutes. Add dry ingredients to oil mixture. Beat at low speed 1 minute. Add grated carrots & nuts.
Spread batter in greased & floured 9.5 x 13 inch pan. Bake at 300°F (140° C) for about 1 hour, until cake tests done with toothpick. When cool, spread with cream cheese frosting.
Cream Cheese Frosting
1 pkg (8 oz) cream cheese
2 t vanilla
2 t vanilla
¼ c (½ stick) butter or margarine
1 pkg confectioner’s sugar
1 pkg confectioner’s sugar
Let cream cheese & butter warm to room temp. Beat them together, add vanilla. Gradually beat in sugar. Add more sugar to thicken or milk to thin for good spreading consistency.
*** delicious when baked by MZS & GB on 30 Aug 1989 in Holzgerlingen.