Carrot cake #02

Yield: 12 Servings

Measure 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 \N Eggs (up to)
1 cup Pecans; chopped
8 ounces Softened cream cheese
1 \N Box powdered sugar
2 teaspoons Vanilla
½ \N Stick butter; softened


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, .

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