Probably could use a cream cheese frosting.
From a box sold in East Moline, Illinois.
Jane, Here’s what’s cooking:
Carrot Cake (3 8-inch tins)
- 2 cups sugar
- 1-1/2 cups Wesson oil (I usually use about 1 cup)
- 2 tsp. baking soda
- 2 tsp. cinnamon
- pinch salt
- 2 cups flour (I use 1/2 whole wheat)
3 cups grated carrots
4 eggs–1 at a time
Bake 35 minutes at 350 deg.
About 30 minutes for 8 inch.
Recipe from the kitchen of Teresa Berge.