CARROT CAKE
4 eggs beaten
2 cups sugar
1 1/2 cups vegetable oil
2 cups flour
2 tsp. baking soda
3 tsp. cinnamon
1 tsp. salt
3 cups grated carrots
1/2 cup chopped nuts
1 8-oz. can crushed pineapple, drained
Mix eggs, sugar and oil. In a separate bowl, sift together flour, baking
soda, cinnamon and salt. Add to egg mixture. Add carrots, nuts and drained
pineapple.
Bake in 9-By-13-inch pan at 375 degrees for one hour. Cool and then frost.
Makes 24 servings.
ICING
16 oz. cream cheese
1 stick margarine
2 tsp. vanilla
1 lb. box of powdered sugar
Blend butter and cream cheese until smooth. (If doing this By hand, you
might want to let the margarine soften first.) Blend in vanilla and
powdered sugar.