Carrot Cake

Cake

2 cup margarine

1 ½ cup sugar

3 eggs

2 cups shredded carrots

1 tsp. vanilla

1 ½ cups flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. baking soda

½ tsp. salt

½ cup milk

½ cup chopped nuts

Frosting

1 pkg. (125 g) cream cheese

1 tbsp. milk

½ tsp. vanilla

3 cups sifted icing sugar

There is nothing quite like carrot cake.  Serve it anytime and always take it to a party because who knows, I may be there and I love carrot cake.

Preheat Oven To: 350

Yield: One Loaf

Serve With:  A smile, this one is delicious

Cake:  Cream margarine and sugar until light and fluffy.  Add eggs, one at a time, beating until well blended.  Add carrots and vanilla, mix well.  Add combined dry ingredients alternately with milk, mixing well after each addition.  Stir in nuts.  Pour batter into a greased 9-inch bundt pan or loaf pan.  Bake at 350 for 1 hour.  Cool 10 minutes before removing from pan.

Frosting:  Combine softened cream cheese, milk and vanilla, mixing until well blended.  Gradually add sugar, mixing well.  If frosting seems too stiff, add a small amount of milk