Old-Fashioned Carrot Cake
4 ea eggs
2 c sugar
3 c carrots, finely shredded
8 oz cream cheese, softened
1 1/2 c vegetable oil
2 c flour
2 t baking soda
2 t cinnamon, Ground
1 t salt
8 oz crushed pineapple, drained
1 c walnuts (optional), chopped
1/2 c butter (or margarine)
1/2 c shortening
2 T milk
3 c powdered sugar (up to 4 cups)
1 t vanilla
additional walnuts (optional), chopped
Beat eggs and sugar.
Add carrots, cream cheese, and oil; beat until smooth.
Add dry ingredients; mix well.
Stir in pineapple and nuts. Pour into a greased 13" x 9" x 2" pan.
For frosting, beat butter and shortening with powdered sugar until light and fluffy.
Add vanilla and enough milk to make spreadable.
Mix well, then frost cake and sprinkle with nuts.
Wisconsin State Fair