CARROT CAKE

Ingredients:

• 2 cups sugar
• 2 cups flour
• 3 cups grated carrots (or 2–12 oz. cans shoestring carrots)
• 1 1/2 cups Wesson oil
• 4 eggs
• 2 tsp. baking powder
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 2 tsp. salt
• 1 cup nuts

Icing:

Ingredients:

• 8 oz. cream cheese
• 1 tsp. vanilla
• 1/2 stick butter
• 1 box powdered sugar
• 2 Tbsp. canned milk (use only 1 Tbsp. to start)

Instructions:

1. Blend flour, sugar, baking powder, baking soda, salt, and oil.
2. Add cinnamon, carrots, and eggs (one at a time). Beat well after each egg.
3. Add nuts.
4. Bake at 350 degrees in 3 (9-inch) layer pans for 35–40 minutes.
5. Combine icing ingredients and spread between layers and on top. Do not ice the sides.