Carrot Cake

by Michelle Jones

You can bake this wonderful cake in a rectangle size pan for a quicker and easier version, and for a low-fat version try dusting the top with a little powdered sugar instead of the cream cheese frosting.

Ingredients:

2 c. flour

2 tsp. cinnamon

1 tsp. baking soda

½ tsp. salt

2 c. sugar

1 c. vegetable oil

3 large eggs

1 tsp. vanilla

3 c. carrots shredded fine (5 med. size carrots)

½ c. chopped nuts

Cream Cheese Frosting

Blend together well…

1 box confectioners sugar

1 stick butter

1 8oz. pkg. cream cheese, softened

2 tsp. vanilla

Directions

* Preheat oven to 350 degrees.

* In a separate bowl, sift dry ingredients together three times.

* Blend together sugar, oil and eggs, and beat until fluffy.

* Add vanilla, and then mix in dry ingredients until blended.

* Stir in carrots and nuts.

* Pour into two 8 or 9 inch round pans, and bake 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

* Cool on wire racks. Frost with cream cheese frosting when cake is cooled and top with ½ c. chopped nuts if desired. (For added crispness you can toast the nuts in a sprayed baking pan at 350 degrees for about 10 minutes.)

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