Grandma’s Carrot Cake

Bertha Tabor Fomby


  • 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.


  • 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.


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