CARROT CAKE 2
2 c. self-rising flour
2 c. sugar
1 1/2 c. cooking oil
4 eggs
3 c. carrots, grated
2 tbsp. cinnamon
Combine sugar and oil; add flour and eggs, one at a time, beating until blended. Batter will be stiff. And carrots and cinnamon. Pour into floured greased pans and bake at 350 degrees 35 to 40 minutes until cakes springs back when touched. This can be baked in 2 (9 inch) pans or 3 (8 inch) pans. ICING:
1 (8 oz.) pkg. cream cheese
1 stick margarine
1 box confectioners sugar
1 tbsp. vanilla
1 c. pecans, chopped
Soften cream cheese and margarine; mix well. Add other ingredients.
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