Carrot Cake

2 c. white sugar
1 1/2 c. Wesson oil
4 eggs, beaten
2 c. flour, sifted
1 t. cinnamon
2 t. soda
1 t. salt
3 c. finely grated carrots
1/2 c. chopped nuts

Combine sugar and cooking oil. Add eggs and mix well. Mix in flour which has been sifted with cinnamon, salt and soda.
Slowly mix in carrots and nuts. Pour into greased and floured pan. Bake at 300 for 30 – 40 minutes until done.

8 oz. cream cheese
2 c. powdered sugar
2 t. vanilla
1/4 lb. butter

Soften cream cheese, blend in butter. mix in other ingredients.

Strawberry Long Cake

Marble Chiffon Cake