Carrot cake #12

16 Servings

Ingredients

QuantityIngredient
2cupsFlour
2cupsSugar
2teaspoonsBaking soda
2teaspoonsCinnamon
1teaspoonSalt
1cupSalad oil
4Eggs
3cupsCarrots; shredded
1teaspoonVanilla
1cupNuts; chopped (optional)
8ouncesCrushed pineapple; drained
½cupButter softened
1poundsConfectioners' sugar
8ouncesCream cheese; softened
1teaspoonVanilla
1cupNuts; chopped

Directions

ICING

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! From: cls@... (Charles & Carol Lynne Shotton) Date: Wed, 21 Apr 93 22:25:35 EST The following recipe is from the Virginia Hospitality Cookbook.

Pre heat oven to 350. Sift dry ingredients together. Add the oil and eggs one at a time. Beat until thoroughly mixed. Add carrots and vanilla. Mix well. Pour into greased and floured 9 x 13 inch pan, and bake for 45 minutes.

Icing: Mix all ingredients together. Spread on top and sides of the cake.

Note: I keep this in the 'fridge because of the cream cheese icing.

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