CARROT CAKE

Ingredients:

• 1 1/2 cups Wesson oil
• 2 cups sugar
• 4 eggs
• 2 cups sifted flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 3 cups grated carrots
• 1 cup chopped walnuts

Icing:

• 1 (8 oz.) package cream cheese
• 1 box powdered sugar (10X)
• 1 1/2 sticks oleo or butter
• 2 teaspoons vanilla

Instructions:

1. Preheat oven to 300°F. Grease and flour three 9-inch round pans.
2. Blend oil and sugar in a bowl. Add eggs, one at a time, beating after each addition.
3. Sift together flour, baking powder, baking soda, salt, and cinnamon. Sift again and add to the sugar mixture.
4. Stir in carrots and walnuts. Mix well.
5. Divide batter evenly between the prepared pans and bake for 40–50 minutes.
6. For icing, beat cream cheese, powdered sugar, oleo, and vanilla until smooth. Frost the cooled cake layers.