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 \N | 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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