Rummage Sale Carrot Cake
Here is one of the favorite recipes from Our Third Collection, the cookbook PW published in 1989
RUMMAGE SALE CARROT CAKE
2 c. white sugar
1 1/2 c. vegetable oil
4 eggs
2 c. flour
1/2 tsp. salt
1/4 tsp nutmeg
2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
1 tsp vanilla
1 c. golden raisins
1 c.chopped pecans
1 lb washed, grated carrots (about 3 cups)
Beat together oil and sugar at medium speed. Add one egg at a time, beating after each addition. Mix dry ingredients; add to batter and blend well. Add remaining ingredients, stirring well. Pour into greased 9x13 pan. Bake at 350 degrees for about 40-45 minutes - until toothpick comes out clean.
CREAM CHEESE FROSTING
1 8-oz pkg. cream cheese
1 16-oz box confectioners sugar
1 4-oz stick of butter
1 tsp vanilla
Mix together in small bowl with beater. Then beat at high speed for about 3 minutes or until fluffy. Spread on carrot cake.
Many thanks to Eunice Raar for sharing this!
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