2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups finely shredded carrot (9 carrots)
1 cup cooking oil
4 eggs
Grease and lightly flour 13x9x2 inch baking pan. In large bowl stir together flour, sugar, baking powder, baking soda, salt, and cinnamon. Add carrot, oil and eggs. Mix until moistened; beat at medium speed of electric mixer for 2 minutes. Pour into prepared pan. Bake at 325 for 50- 60 minutes, or until a wooden pick inserted comes out clean. Cool thoroughly on wire rack. Frost with Cream Cheese Frosting.
Cream Cheese Frosting1 3 ounce package cream cheese
1/4 cup butter (or Margarine)
2 cups sifter powdered sugar
1 teaspoon vanilla
1/4 cup chopped nuts
Soften cream cheese and butter, beat together till fluffy. Gradually add powdered sugar, beating until smooth, stir in vanilla. Spread over cake;sprinkle with nuts. Frosts top or one 13x9 inch cake
From 1978 Better Homes and Gardens Cookbook
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