Grandma’s Carrot Cake

Bertha Tabor Fomby

Cake:

  • 1 1/2 cup salad oil
  • 4 eggs
  • 2 cups sugar
  • 3 cups grated carrots
  • 1/2 tsp salt
  • 1 cup nuts
  • 2 cups flour
  • 1 tsp cinnamon
  • 2 tsp soda

Beat eggs; add oil. Add sugar gradually. Mix dry ingredients and chopped nuts. Add carrots. Bake in three 9-inch greased cake pans at 350 degrees for 40 minutes. Let cool.  Put together with following icing.

Icing:

  • 1 stick oleo or butter
  • 1 tsp vanilla
  • 1 (8 oz) cream cheese
  • 1  box powdered sugar

Cream butter and cheese; add sugar gradually, keeping beater on medium speed. Cake must be cool before iced.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s