Carrot Cake

by Grandma Mallory

1½ cups Vegetable Oil
2 cups Granulated Sugar
4 ex-large Eggs
2-2½ tsp Cinnamon
1 tsp Table Salt
3½ cups All Purpose Flour
Dash of Ground Cloves
1/8 tsp Allspice & Nutmeg; mixed together
1 rounded tsp Baking Powder
2 tsp Table Salt; separate from 1 tsp above
4 cups Carrots; grated
1½ cups Walnuts, chopped

In large bowl, blend oil, sugar, and eggs. In another large bowl, sift together all dry ingredients. Add sifted dry ingredients to oil mixture, and mix well. Add carrots and mix well. Then add the nuts and mix very well. Pour into greased and floured 13”x 9”x 2” baking dish, and bake in a 325° oven for 45 minutes to 1 hour. This is a big recipe and you may have a little bit of cake batter left over after filling dish. If so, pour extra batter into small greased and floured loaf pans, and bake as instructed.

Carrot Cake Frosting:
1 box Powdered Sugar
1 cube + 1 tbsp Butter or Margarine
Dash of warm Water
2 tsp Vanilla Extract

Combine all ingredients and beat with hand mixer until light and fluffy. Spread over entire cake and serve.