Carrot Cake
1 cup oil
2 cups sugar
4 eggs
2 cups sifted all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 cups grated carrot
1 cup chopped pecans
Cream Cheese Icing

*2 cups of self rising flour may be substituted for the flour, soda, powder, and salt.
 

Preheat oven to 300 degrees.
Beat together oil, sugar, and eggs.
Blend dry ingredients and mix well into egg mixture.
Mix in carrots and nuts with a spoon.
Pour into greased and floured (Baker's Joy Spray) pan, filling halfway with batter.
Use 9X13 inch bundt pan, 5 mini loaf pans, 10" round pan, etc. It also makes great cupcakes. Makes 5 1/2 cups batter.


Cream Cheese Icing
1 cup butter, softened
16 ounces cream cheese, softened
2 pounds confectioner's sugar
2 tablespoons milk
 

In a medium mixing bowl, cream butter and cream chess until smooth.
Add sugar and milk..
Beat on high until smooth - 30 seconds to 1 minute.
Use full strength to make borders and decorations or thin to ice cake smooth. Makes 5 1/2 cups.

Thank You From:

Meeting Ground for the support and donation.

Christ Unity Center for the use of the fellowship hall.

Revised:Tuesday, January 22, 2008 12:08 PM

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