Carrot cake #01
1 Servings
Ingredients
| Quantity | 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 |
Directions
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, .