Title: Carrot Cake and Frosting
Categories: Blank
Yield: 4 Servings

1 1/2	c	Wesson oil
2	c	Sugar
4		Eggs

Õ\i 2 c. grated carrots (carrots may be grated in blender with 1 c. water & drained) 1 sm. can crushed pineapple (flat can) 1 c. chopped nutmeats Õ Õ2 1/2 c. flour (all-purpose) 1 tsp. soda 2 tsp. cinnamon Õ Bake at 350 degrees. Use 3 (8 inch) layer cake pans or 2 (9 inch) layer cake pans or cupcakes. Bake layers for 30 to 35 minutes, cupcakes for 15 minutes.

ÕþBICING:þb Õ Õ1 (8 oz.) pkg. cream cheese 1 stick butter 1 box sifted powdered sugar 2 tsp. vanilla Õ Cream the cream cheese and butter. Add powdered sugar and vanilla. Frost cooled cake. May be prepared several days ahead. Keeps a week in refrigerator. Will freeze.

This is a very rich cake. The recipe was given to me by a doctor's wife from Texas. I have never tried, but I understand 2 cups of baby food carrots works just as well.

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