Cakes
Carrot Cake Deluxe Serves 12 2 cups sugar 2 cups self-rising flour, sifted 2 teaspoons cinnamon 1½ cups Wesson oil 4 eggs 1 teaspoon vanilla 3 cups grated carrots 1 cup chopped pecans
Sift together sugar, flour, and cinnamon into an electric mixer bowl. Add salad oil and eggs, blending after each, then add vanilla. Beat well (about 5 minutes). Add carrots and pecans. Mix. Bake in 2 or 3 greased and floured cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool thoroughly before icing. Let cream cheese and butter get to room temperature. Beat with mixer until fluffy. Add confectioner’s sugar, vanilla, and nuts. Stir or beat until spreading consistency.
Icing for 3 layers: 14 ounces cream cheese 1 stick Parkay margarine or butter 1 box 10X confectioner’s sugar 2 teaspoons vanilla 1 cup chopped nuts (optional)
Julia Ariail
Icing for 2 layers: 8 ounces cream cheese ½ stick Parkay margarine or butter 1 box 10X confectioner’s sugar 1 teaspoon vanilla 1 cup chopped nuts (optional) 327