2 c Granulated sugar
4 Eggs
1 1/2 c Salad oil
3 ts Cinnamon
1/2 ts Mace
1 ts Nutmeg
2 ts Soda
1 ts Salt
2 ts Vanilla
2 c All-purpose flour
1 c Chopped nuts
3 c Grated carrots
FROSTING
1 Stick butter or Kraft
-margarine
1 pk (8-oz) cream cheese
1 Box powdered sugar
1 ts Vanilla
1 ds Salt
Cream sugar, eggs, oil; add dry ingredients, nuts, carrots, vanilla. Bake
in greased and floured 9×13 pan at 350 degrees for about 55 minutes. Cool.
Cream margarine and cbeese with mixer. Add powdered sugar, vanilla, and
salt. Spread on cooled cake.
ARKANSAS TODAY, CHANNEL 11, KTHV
10/17/1990
“COOKING WITH DON BINGHAM”
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
12 Servings