Ice each piece and top and sides	Carrot cake

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Autumn Glow Cake

Source: St. Louis Globe-Democrat, 1970

Yield: 1 cake

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Ingredients

• 1 1/2 cups salad oil

• 5 whole eggs

• 1 cup sugar

• 2 2/3 cups cake flour (unsifted)

• 2 tsp baking powder

• 2 tsp baking soda

• 1/2 tsp salt

• 1 lb carrots (ground in food chopper)

• 1/2 cup chopped pecans

• Cream cheese icing (see recipe)

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Preparation

This cake is very easily mixed by hand or in a mixer. Blend oil, eggs and sugar on low speed until well mixed. Sift flour with baking powder, soda and salt and mix on low speed until well blended. Fold carrots and pecans in by hand. Spread into two 9-inch or three 7-inch greased and floured pans. Note: Can also bake in one large pan. Bake at 370 degrees for 35 to 40 minutes or until done. Invert on a cake rack to cool. When cool, split the layers and ice each piece and the top and sides with the cream cheese icing.

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Cream Cheese Icing

• 1/2 lb cream cheese

• 1/4 cup butter or margarine

• 1 lb sifted powdered sugar

• 1 tsp vanilla

Cream all ingredients together until smooth.