CARROT CAKE

Sift together:

2 cups flour

2 cups sugar

½ tsp. salt

2 tsp. baking soda

2 tsp. cinnamon

Add and beat at medium speed about 2 minutes:

3-4 eggs

1 ½ cups salad oil

3 cups grated carrots (about 6)

Bake at 350°

Stem pan = 50 minutes

9×13 = 30-35 minutes

Frost when cool.

Cream cheese Icing:

8 oz. cream cheese, softened

½ cup butter, softened

1 ½ lbs. powdered sugar

1 tsp. vanilla

1 cup chopped pecans (optional)

Cream butter and cream cheese. Gradually add sugar and mix in vanilla until smooth. Add nuts and mix well.

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