Carrot cake #03

Yield: 8 Servings

Measure Ingredient
2 cups Flour
2 teaspoons Baking powder
1½ teaspoon Baking soda
1 teaspoon Salt
2 teaspoons Cinnamon
1½ cup Cooking oil
2 cups Sugar
4 Eggs
2 cups Grated raw carrots
1 can (small) crushed pineapple; drained
1 cup Chopped nuts
Cream cheese frosting (see recipe)

Sift flour with baking powder, baking soda, salt & cinnamon. Mix oil, sugar & eggs, beating well after each egg. Add dry ingredients & mix well. Add carrots & pineapple & nuts. Grease & flour tube pan. Bake for 1 hour at 350 or until desired doneness. Cool & frost with Cream Cheese Frosting (next recipe). Variation: Increase baking soda to 2 Tsp, grated carrots to 3 cups, decrease oil to 1 cup; omit crushed pineapple & nuts. Use filling of 8 oz cream cheese, ½ stick butter, 1 box powdered sugar, 1 cup nuts, 1 Tsp vanilla & 2 Tbs milk or cream. Mrs Grail L. (Mary) Brookshire MRS W.L. (JANICE) LANGHORNE

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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