Lawry's carrot cake
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| 1½ | cup | Oil |
| 4 | Eggs | |
| 2 | cups | Flour |
| 2 | teaspoons | Baking powder |
| 1½ | teaspoon | Baking soda |
| ½ | cup | Butter |
| 8 | ounces | Cream cheese |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Cinnamon |
| 2 | cups | Carrots, grated |
| 8¾ | ounce | Cn crushed pineapple, drain |
| 1 | cup | Golden raisins |
| ½ | cup | Chpd nuts |
| 1 | teaspoon | Vanilla |
| 1 | pounds | Confectioners' sugar, sifted |
Directions
THE REGISTER
FROSTING
Lawry's, L.A. Mix sugar, oil and eggs together. Sift together flour, baking powder, baking soda, salt,a nd cinnamon. Combine with egg mixture. Add carrots, pineapple, raisins, and nuts; blend. Turn int 2 greased and floured 9" layer pans or one 13x9x2" baking pan. Bake 350F, 25-30 mins for 9" pans, or 35-40 mins for larger pan. Cool a few mins in pans. Turn out and cool on wire racks. Frosting: Combine butter, cream cheese, and vanilla; cream well. If too thick, add a small amount of milk. Frost cooled cake.
Submitted By DAN KLEPACH On 04-28-95