Carrot cake #12

Yield: 16 Servings

Measure Ingredient
2 cups Flour
2 cups Sugar
2 teaspoons Baking soda
2 teaspoons Cinnamon
1 teaspoon Salt
1 cup Salad oil
4 Eggs
3 cups Carrots; shredded
1 teaspoon Vanilla
1 cup Nuts; chopped (optional)
8 ounces Crushed pineapple; drained
½ cup Butter softened
1 pounds Confectioners' sugar
8 ounces Cream cheese; softened
1 teaspoon Vanilla
1 cup Nuts; chopped

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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