Carrot cake #01

Yield: 1 Servings

Measure Ingredient
3 cups Flour
2 cups Sugar
2 teaspoons Soda
1 teaspoon Cinnamon
2 teaspoons Vanilla
½ teaspoon Salt
2 cups Grated carrots
1½ cup Oil
1½ cup Nuts; chopped (optional)
1 can (8-oz) crushed pineapple; (optional)
3 Eggs
2 tablespoons Grated orange rind

Sift dry ingredients together. Blend together eggs and oil. Add dry ingredients and carrots, then pineapple and nuts. Grease and flour two 9-inch layer pans. Bake at 350 for 30-35 minutes. Frost with Cream Cheese Icing. Moist and spicy!

MRS ELLIS BURK (PEARLIE)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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