Yield: 8 Servings
Measure | Ingredient |
---|---|
2 cups | Flour |
2 teaspoons | Baking powder |
1½ teaspoon | Baking soda |
1 teaspoon | Salt |
2 teaspoons | Cinnamon |
1½ cup | Cooking oil |
2 cups | Sugar |
4 \N | Eggs |
2 cups | Grated raw carrots |
1 can | (small) crushed pineapple; drained |
1 cup | Chopped nuts |
\N \N | Cream cheese frosting (see recipe) |
Sift flour with baking powder, baking soda, salt & cinnamon. Mix oil, sugar & eggs, beating well after each egg. Add dry ingredients & mix well. Add carrots & pineapple & nuts. Grease & flour tube pan. Bake for 1 hour at 350 or until desired doneness. Cool & frost with Cream Cheese Frosting (next recipe). Variation: Increase baking soda to 2 Tsp, grated carrots to 3 cups, decrease oil to 1 cup; omit crushed pineapple & nuts. Use filling of 8 oz cream cheese, ½ stick butter, 1 box powdered sugar, 1 cup nuts, 1 Tsp vanilla & 2 Tbs milk or cream. Mrs Grail L. (Mary) Brookshire MRS W.L. (JANICE) LANGHORNE
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .