Carrot cake #11

Yield: 16 Servings

Measure Ingredient
3 cups All-purpose flour
2½ cup Sugar
1 tablespoon Baking soda
1 tablespoon Cinnamon
1 teaspoon Salt
4 larges Eggs
1½ cup Salad oil
1 teaspoon Vanilla extract
2 cups Packed shredded carrots
2 cups Chopped walnuts
1 can (20-oz) crushed pineapple (w/juice)
12 ounces Cream cheese (softened)
½ cup Butter (softened)
1 tablespoon Lemon juice
1½ teaspoon Vanilla
5½ cup Confectioners' sugar


From: morrissey@... (Mostly Harmless) Date: Tue, 14 Sep 1993 16:50:10 GMT >Here are some carrot recipes i have gathered from the net lately. Enjoy! A friend of mine here at work makes the most outrageous carrot cake I've ever tasted. Her name is Lynn and here's her recipe: Preheat oven to 350 degrees F. Grease and flour two 10-inch round cake pans. In a large bowl with a spoon, mix flour, sugar, baking soda, cinnamon and salt.

In a small bowl, with a fork, beat eggs slightly. Stir in salad oil and vanilla extract. Stir egg mixture, shredded carrots, walnuts and crushed pineapple into flour mixture just until flour is moistened.

Pour batter into pans. Bake 40-45 minutes until toothpick comes out clean.

Cool cake in pans on wire racks for 10 minutes. Remove cake from pans; cool completely on racks.

When cake is cool, frost with Creamy Cheese Frosting (below).

Creamy Cheese Frosting: In large bowl, with mixer at medium speed, beat 12 oz packages of cream cheese (softened), ½ c butter (softened), 1 tbs.

lemon juice and 1½ tsp vanilla extract until smooth. Gradually beat in 5 ½ c confectioners' sugar until smooth.



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