Carrot Cake With Cream Cheese Frosting
(Served at St. Paddy's Day)

16  Servings

1 1/2	cups salad oil
2 1/2	cups sugar
4	egg yolks
5	tablespoons hot water
2 1/2	cups flour, sifted, all-purpose
1 1/2	teaspoons baking powder, double-acting
1/4	teaspoon salt
1	teaspoon nutmeg
1	teaspoon cinnamon
1	teaspoon ground cloves
1 1/2	cups carrots, raw, grated
1	cup walnuts, black, chopped
4	egg whites
1/2	teaspoon baking soda

Preheat oven to 350 degrees. Grease a 9-inch tube pan and dust lightly with flour. Cream oil and sugar until well-mixed. Beat in egg yolks, one at a time. Beat well after each addition. Beat in hot water. Sift together flour, baking powder, baking soda, salt, nutmeg, cinnamon, cloves; beat into egg mixture. Into batter stir grated carrots, then walnuts. Beat egg whites until soft peaks form; fold into batter. Turn into prepared pan.Bake 60-70 minutes or until cake tests done.

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Cream Cheese Frosting

16  Servings
3/4	stick margarine
4       ounces cream cheese
2	teaspoons vanilla
1	powdered sugar, box

Cream margarine and cream cheese together until soft and smooth. Add vanilla. Add sugar gradually and beat until of spreading consistency.Spread on cake. 

