CARROT CAKE

Ingredients:

• 4 eggs
• 1 1/4 cups salad oil
• 1 teaspoon vanilla
• 8 medium carrots (1 lb. or 3 cups), chopped
• 2 cups sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 cups sifted flour
• 2 teaspoons baking soda
• 1 cup pecans (optional)

Frosting:

• 1 (8 oz.) package cream cheese
• 1 stick oleo or margarine
• 1 box powdered sugar
• 1/2 cup chopped pecans (optional)
• 1 teaspoon lemon flavoring

Instructions:

1. Blend eggs, oil, vanilla, and carrots in a blender on medium speed until carrots are chopped.
2. In a mixing bowl, combine sugar, cinnamon, and salt. Stir in carrot mixture.
3. Add flour and baking soda, mixing thoroughly. Fold in pecans if using.
4. Pour batter into 2 greased and floured 9-inch round pans or loaf pans.
5. Bake at 350°F for 40–45 minutes. Cool for 10 minutes before turning out of pans.
6. For frosting, cream together all ingredients. Use half the recipe if frosting a loaf cake.