This recipe was clipped from a magazine, date unknown. The recipes in this collection ranged from the 1950s through the 1990s. Recipe is typed below along with a scanned copy.

Our men-tested recipe of the month:

Carrot Cake

2 1/4 cups flour
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons cinnamon
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
3 cups coarsely grated raw carrots
1 1/2 cups chopped walnuts

Preheat oven to 300°F. Grease well and flour two 8″ round layer cake pans.

Sift together flour, salt, soda and cinnamon–set aside.

In large bowl of electric mixer, combine sugar, oil and eggs at medium speed for two minutes, scraping sides of bowl often.

Gradually add flour mixture and beat at low speed for one minute.

Stir in carrots and walnuts until well mixed.

Pour batter into prepared pans and bake one hour and 10 minutes.

Let cakes cool in pans 10 minutes. Remove from pans and cool completely on wire racks.

When cake has cooled, spread icing between layers, along sides and top.

Cream Cheese Icing

1 (8 oz.) package cream cheese
1/4 cup butter
2 teaspoons vanilla
1 (1 lb.) package confectioner’s sugar