Carrot cake #18
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 1½ | cup | Oil |
| 4 | Eggs | |
| 2½ | teaspoon | Baking powder |
| 1½ | teaspoon | Baking soda |
| 2 | teaspoons | Cinnamon; or more |
| 1 | teaspoon | Salt |
| 2 | cups | Carots; grated |
| 1 | can | (8.5-oz) crushed pineaple (we like chunked better) |
| 1 | cup | Coconut (sorry Leanda) |
| ½ | cup | Chopped nuts |
| ½ | cup | Margarine |
| 8 | ounces | Cream cheese |
| 1 | teaspoon | Van. |
| 1 | pounds | Conf. sugar |
Directions
FROSTING
From: Diane Inkel <nc501121@...> Date: Thu, 1 Aug 1996 14:53:13 -0500 Mix sugar, oil, eggs.Add flour, baking powder, paking soda , cinnamon, salt Mis well. Add carrots, crained pineapple, nuts and coconut. Bake in a 13 x 9 x 2 in pan for 50-55 min at 350.
Frosting: Blend and spread.
This is the best carrot cake I've had in my life, short (HA!) as it has been.
EAT-L Digest 31 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .