Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Breads Breakfast Cakes Candy Casseroles Casseroles_Chicken Casseroles_Vegetables Chowders Christmas Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Weight_Watchers

24 Karat Cake




Source of Recipe


*


List of Ingredients




2 c. sugar
1 1/2 c. salad oil
1 tsp. salt
4 eggs
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
3 c. grated carrots
1 c. raisins
1 c. chopped walnuts



Recipe



Mix sugar, salad oil and salt. Add eggs, one at a time, beating well after each. Mix flour, soda and cinnamon together. Add to first mixture and mix well, mix in grated carrots, raisins and nuts. Bake in lightly greased 9 x 13 inch pan. Bake at 350 degrees for 50 to 60 minutes. Cool and frost.

FROSTING:

1 (8 oz.) pkg. cream cheese
1/2 c. butter
2 tsp. vanilla
Pinch of salt
1 lb. powdered sugar
1 c. chopped walnuts

Cream together cream cheese, butter, vanilla and salt. Add powdered sugar and mix well add nuts.