Carrot Cake
Jessie Hartshorn
This is a Lion House Original.
1 cup sugar
1/2 cup oil
2 eggs, beaten
1 1/2 cups grated carrots
1 cup unsifted flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 cup each ground coconut, nuts, and raisins
Combine sugar and oil. Add eggs. Mix well. Add grated carrots. Slowly stir in sifted dry ingredients. Add ground coconut, nuts, and raisins. Pour batter into lightly greased and floured 9 x 9-inch square cake pan. Bake at 400 degrees for 20 to 30 minutes, or until it tests done. When cool, spread with Frosting (below).
Frosting
1 pkg. (8 oz.) cream cheese, softened
1/4 cup margarine
2 1/2 cups powdered sugar
2 Tbsp. chopped maraschino cherries
Hot water, if needed.
Cream together cream cheese, margarine, and sugar. Add cherries. Add a little hot water, 1 teaspoon at a time, until you reach spreading consistency. Mix well.
This is a Lion House Original.
1 cup sugar
1/2 cup oil
2 eggs, beaten
1 1/2 cups grated carrots
1 cup unsifted flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 cup each ground coconut, nuts, and raisins
Combine sugar and oil. Add eggs. Mix well. Add grated carrots. Slowly stir in sifted dry ingredients. Add ground coconut, nuts, and raisins. Pour batter into lightly greased and floured 9 x 9-inch square cake pan. Bake at 400 degrees for 20 to 30 minutes, or until it tests done. When cool, spread with Frosting (below).
Frosting
1 pkg. (8 oz.) cream cheese, softened
1/4 cup margarine
2 1/2 cups powdered sugar
2 Tbsp. chopped maraschino cherries
Hot water, if needed.
Cream together cream cheese, margarine, and sugar. Add cherries. Add a little hot water, 1 teaspoon at a time, until you reach spreading consistency. Mix well.
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