Hazel's Carrot Cake - Talley Farms Box

Ingredients

• Desserts
• 4 eggs
• 2 cups sugar
• 1 ¼ cups Wesson oil
• 2 cups flour
• 2 tsp. baking soda
• ½ tsp. salt
• ¼ tsp. cinnamon
• ½ tsp. allspice
• 3 ½ cups grated carrots
• ½ cup chopped walnuts
• 1/8 oz. package cream cheese
• 1 cube butter
• 1 box sifted powdered sugar
• 1 cup whipping cream, whipped
• For cake, cream sugar and eggs until dissolved. Add oil to egg mixture.
• Sift dry ingredients together then add to egg mixture. Mix well, then fold in carrots and nuts.
• Bake in three 9-inch pans that have been greased and floured and lined with wax paper.
• Bake at 375 for 35 minutes. Let cool for 10 minutes before removing.
• For cream cheese frosting, cream together cream cheese and butter. Beat in powdered sugar. Fold in whipped cream.
• Carrots
• Fall Vegetable Sheet Pan Roast
• Persimmon Salad
• Ruth’s Pasta Broccoli Dish