|1/2||Cup(c)||butter or margarine|
|1/2||Pound(lb)||confectioners' sugar, for frosting|
|8||Ounce(oz)||cream cheese, for frosting|
|1||Teaspoon(t)||vanilla, for frosting|
|1 1/2||Cup(c)||vegetable oil|
|2||Cup(c)||all-purpose flour, sifted|
CAKE: Sift dry ingredients together in a large bowl; set aside.
In blender, blend 1 cup carrots with 1 egg and 1/2 cup oil. Repeat twice, adding nuts and final egg during last blending.
Combine with dry ingredients, mixing well. Pour into a greased 10" tube pan or 9"X13" square pan. Bake at 350 degrees for 1 hour. Cool and frost.
FROSTING: cream butter and cream cheese together. Blend in confectioners' sugar and vanilla until smooth. Spread on cake.