Carrot Cake

1 1/2 cups vegetable oil 
     (or 1/2 cup oil and 1 cup unsweetened apple sauce)
2 cups sugar
4 eggs (or 1 cup Eggbeaters)
2 cups finely grated carrots
2 cups flour
2 tsp. soda
1 tsp. salt
2 tsp. cinnamon

Combine vegetable oil, applesauce, and sugar.  Add eggs one at a time, beating well after each addition.  Add carrots.  Sift together flour, soda, salt, and cinnamon and add to batter.  Pour into 3 round layer pans that have been sprayed with non-stick cooking spray and lightly floured. Bake at 350 degrees for 45 minutes.  Cool on wire rack.  Frost with cream cheese icing.

 
Cream Cheese Icing:

1 (8 oz.) package cream cheese

1/4 cup (1/2 stick) butter or margarine
1 lb. powdered sugar
2 tsp. vanilla
1 cup chopped nuts

Mix together cream cheese and butter.  Add sugar and vanilla and mix well.  Add nuts.  Spread on cooled cake.  (Optional - Add 1 cup shredded coconut to frosting.)

Roberta Powell has been my friend since 1962 when she walked into my office and volunteered to help in Mr. Douglass's campaign for Congress.  We shared an apartment for several years before she got married.    I learned a lot about good Southern cooking when Roberta and I were between apartments one summer and lived with Roberta's mom, Lois Ausburn, and dad, Bo , at their home in Calvary, Georgia.  This is a recipe from her mom, who made especially good cakes.