2 c. sugar
4 eggs
1 1/3 c. oil
2 c. flour
2 tsp. soda
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
4 c. grated carrots
3/4 c. chopped nuts
4 oz. stick of butter
8 oz. pkg. Philadelphia cream cheese
2 c. powdered sugar
1 tsp. vanilla
Preheat oven to 350°F.
For cake, combine sugar, eggs, oil, flour, soda, baking powder, salt, cinnamon, grated carrots, and chopped nuts. Pour into 13x9-inch greased pan and bake for 40 minutes or until cake tests done.
For frosting, blend butter and cream cheese, and then add powdered sugar and vanilla. Frost, and see if it lasts long enough for you to have a piece yourself.
This recipe was given to me by my grandma, Helen Haas, who lived to the ripe old age of 102, so it must be a healthy thing to eat. It's a favorite of my husband's, and we always top it with green-dyed coconut "grass" and a few clusters of jelly beans for Easter.
Submitted by: Lori Thorp
