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Methodist Carrot Cake

Ingredients:

2 c. sugar
1 1/2 c. oil
2 c. flour
2 tsp. cinnamon
1 tsp. salt
2 tsp. soda
2 tsp. baking powder
3 c. grated carrots (packed down)
4 whole eggs
2/3 c. chopped nuts

FROSTING FOR CARROT CAKE:

1/2 c. butter
3/4 lb. powdered sugar
3 oz. cream cheese
1 tsp. vanilla
Enough milk (or substitute lemon juice), to make frosting of spreading consistency


Preparation:

Cream sugar and oil. Sift together dry ingredients and add grated carrots. Add whole eggs one at a time. Add nuts. Put in unbuttered and unfloured 9 x 13 pan. Bake at 350 degrees for 45 minutes.













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