Recipe: Best of Bridge Carrot Cake with Cream Cheese Icing (13x9-inch)

CARROT CAKE

1 cup sugar
3/4 cup corn oil
3 eggs
1 1/2 cups all-purpose flour
2 cups finely grated carrots (4 or 5 carrots)
1/2 tsp salt
1 1/3 tsp baking soda
1 1/2 tsp ground cinnamon
Cream Cheese Icing (recipe follows)

Preheat oven to 300 degrees F. Grease a 13x9-inch baking pan.

Mix oil and sugar and beat well. Add eggs, one at a time, and beat after each.

Sift dry ingredients and add to egg mixture. Beat all together until well blended. Fold in raw carrots. Place in prepared pan.

Bake one hour at 300 degrees F. Place cake in pan on rack to cool.

Spread icing on cooled cake.

CREAM CHEESE ICING

1 (8 oz) pkg cream cheese, softened
4 tbsp butter or margarine, softened
2 1/2 cups powdered sugar
2 tsp vanilla


Beat cream cheese and butter together well. Add sugar and vanilla; beat again.

Makes 1 (13x9-inch) cake
source: Best of Bridge