Kender Karrot Kake With Cream Cheese Frosting


1 1/2 cups vegetable oil
1 cup white sugar
1/2 cup brown sugar
4 eggs
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnimon
1 teaspoon salt
3 cups finely shredded carrots
1 cup chopped nuts, optional

3 oz. cream cheese
1/2 stick margarine
2 teaspoons vanilla
1/2 box powdered sugar


Combine oil and sugars, beating until well blended. Add eggs, one at a time, mixing well. Sift dry ingrediants together and add to batter gradually. Beat until smooth. Add carrots and nuts. Beat 1/2 minute. Pour into a 13" x 9" pan. Bake 45 minutes at 300 degrees F or until toothpick comes out clean. Cool.

Frosting: Cream butter and cream together; add vanilla and sugar, gradually. Beat until smooth. Frost cake. Serves 10-12 kender.

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