===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 05-10-19 (52 19)             Number: 391
From: SAVAGE #1 @5474*2            Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Carrot Cake...                 Conf: (37) Home Cooki
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                              Carrot Cake

     2 9" round layer cake
     2 cups sifted flour
     2 tsp baking powder
     1 tsp baking soda
     1 tsp salt
     2 tsp cinnamon
     1 cup oil
     2 cups sugar
     4 eggs
     3 cups grated raw carrots
     1 cup finely chopped walnuts


     Preheat over to 325øF.  Oil and line the bottom of 2 9" round layer
cake pans with waxed paper.  Sift together the flour, baking powder,
baking soda, salt and cinnamon.

     Add the sugar gradually to the oil, beating well after each
addition with an electric mixer at high speed.  Beat eggs until very
light.  Gradually beat a little at a time into the oil/sugar mixture.
Continue beating until mixture is smooth and fluffy.

     Gradually stir in the sifted dry ingredients until thoroughly
combined.  Add the carrots and nuts and mix well.  Pour into prepared
pans and bake at 325øF about 60 to 65 minutes or until cakes are golden
brown and the tops spring back when lightly touched.  Allow to cool on
racks for about 20 minutes before removing from the pans.  When
completely cooled, spread icing between layers, then ice top and sides.


                          Cream Cheese Icing

     1 8oz package, cream cheese
     3 tbsp oil
     3« cups sifted icing sugar
     ¬ tsp salt.

     Cream the cheese with a fork.  Blend in the oil.  Gradually add
icing sugar and salt and mix until smooth and of spreading consistency.
Spread on cooled cake.