Carrot Cake with icing
Recipe by Dianne Peercy, in the 2008 Cook's Library of Treasures published by
the Pea Ridge Community Library
2 c. flour
2 c. sugar
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 tsp. baking powder
1 1/2 c. vegetable oil
1 tsp. vanilla
4 eggs
2 c. grated raw carrots
Icing:
8 oz. pkg. cream cheese
1/2 stick margarine
1 1/2 tsp. vanilla
3/4 c. powdered sugar
2 Tbsp. cream
1 1/2 c. nuts, crushed
In large bowl, sift together flour, sugar, baking soda, cinnamon, salt and baking powder. Stir in oil and vanilla. Add eggs, one at a time; mix well. Add carrots. Pour into a greased and floured 9- by 13-inch baking dish. Bake at 325º for 1 hour. Store cake in refrigerator.
Icing: Combine all ingredients except for nuts; beat until fluffy. Stir in nuts. Frost cake.
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Subscribers -- The Times would like to share readers' recipes. Recipes may be dropped off at the office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].
Community on 03/26/2014