CARROT CAKE

1 cup cooking oil 2 tsp. baking powder

2 cups white sugar 1/2 tsp. baking soda

1 tsp. vanilla 1 tsp. cinnamon

4 eggs 1 tsp. salt

2 cups all-purpose flour 2 cups finely grated carrots

Comtine oil, sugar, vanilla. Beat well. Add eggs, one at
a time, and beat after each egg until creamy. Sift dry in-
gredients together and add to first mixture. Fold in the
finely grated carrots.

Pour batter into a 13" x 9" pan which has been greased with

rapeseed oil. Bake at 350°F. for 40 - 45 minutes. Frost
with Philadelphia Cream Cheese Icing.

PHILADELPHIA CREAM CHEESE ICING

4 oz. Cream Cheese lc. icing sugar
2 tbsp. butter 1/2 tsp. vanilla

Cream butter with Cream Cheese. Add icing sugar and
vanilla. Beat until smooth.

CARROT CAKE
2 c. white sugar 1/2 tsp. salt
lL 1/2 &. OOe 2 tsp. baking powder
3 eggs 2 tsp. baking soda
> & ftiour 2 tsp. cinnamon

2 c. cooked carrots (mashed)

Beat sugar and oil together, then add eggs one at a time
beating well after the addition of each egg. Sift dry
ingredients together and add to egg mixture. Combine
thoroughly. Stir in carrots. Bake 1 hour at 350°F. Nuts
may be added if desired. Frost with your favorite frosting
or serve as a pudding with whipped cream or sauce.