Carrot cake #02
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 2 | cups | Sugar |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Cinnamon |
| 1½ | cup | Oil |
| 3 | cups | Grated carrots |
| 4 | Eggs (up to) | |
| 1 | cup | Pecans; chopped |
| 8 | ounces | Softened cream cheese |
| 1 | Box powdered sugar | |
| 2 | teaspoons | Vanilla |
| ½ | Stick butter; softened | |
Directions
ICING
CAKE: Sift dry ingredients into large bowl. Add oil & mix thoroughly. Add eggs, one at a time. Mix thoroughly. Fold in carrots & pecans. Pour into 3 greased & floured 9-inch pans. Cook at 325 for 30 minutes. Cool. ICING: Cream butter & cream cheese until smooth. Add vanilla & sugar. Ice between layers & on top. (NOTE: Additional ingredient: 1 small can crushed pineapple. Drain, reserving juice. Use a LITTLE pineapple juice with the icing. Punch holes in each layer of cake as you stack layers, drizzling pineapple juice on cake before icing each layer. After icing, put drained pineapple & chopped pecans on top.) RITA A. JOHNSON
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .