CARROT CAKE

MIX:

4 EGGS

1 ½ CUP OIL

2 CUPS SUGAR

3 CUPS SHREDDED CARROTS

MIX:

2 CUPS FLOUR

2 TEASPOONS BAKING SODA

2 TEASPOONS CINNAMON

1 TEASPOON SALT

ADD TO WET MIXTURE

POUR CAKE BATTER INTO A GREASED AND FLOURED CAKE PAN.

FROSTING   **(MAKE WHEN CAKE IS COOL)

8 OUNCES CREAM CHEESE

¼ CUP MARGARINE

2 TEASPOONS VANILLA

1 BOX POWDERED SUGAR (4 ½ ounces)

HEAT TO 240 DEGREES (SOFTBALL STAGE)

BAKE AT 350 DEGREES FOR 55 MINUTES