Cookin’ with THE CHRONICLE

Iwon first place at the fair in Glenville, GA, when I was 10 years old when I was in the 4-H Club. At that time, the farmer’s market was turned into a massive cooking and canning competition.

This cake is very easy to make and is a crowd-pleaser. You won’t taste the carrots in it, but you will see the orange flakes. Try it out. Your family and friends will want more.

CARROT CAKE

2 cups sugar 1½ cups Wesson oil 4 eggs 2 tsp. cinnamon 2 tsp. soda 1 tsp. salt 2 cups flour

Mix above ingredients together, then beat well. Fold in 3 cups grated carrots. Pour batter into two 9-inch cake pans and bake at 350 degrees for 25 minutes.

Icing

1 box 10X sugar 3 oz. cream cheese 2 tsp. vanilla flavoring 1/2 stick butter

Soften cream cheese and butter, then mix well and add sugar and vanilla. Mix well. Frost cake layers and sides with this mixture.