Yield: 16 Servings
|3 cups||All-purpose flour|
|1 tablespoon||Baking soda|
|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|
|5½ cup||Confectioners' sugar|
CREAMY CHEESE FROSTING
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .