Carrot cake #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 2 | cups | Sugar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Soda |
| 1 | teaspoon | Cinnamon |
| 3 | Beaten eggs | |
| 1½ | cup | Vegetable oil |
| 2 | cups | Grated carrots |
| 1 | small | Cn crushed pineapple |
| 2 | teaspoons | Vanilla |
| 1½ | cup | Chopped pecans |
| Glaze: | ||
| 2 | cups | Sugar |
| 1 | cup | Milk |
| 1 | teaspoon | Butter |
| 1 | teaspoon | Vanilla |
Directions
Into a large mixing bowl sift dry ingredients. Add eggs, oil, carrots, & pineapple. Mix well. Add vanilla & pecans. Bake in tube pan or 6 1/2x 10½-inch oblong cake pan for one hr. at 350 degrees.
Glaze with the following, if desired.
Glaze:
Combine sugar & milk in saucepan. Bring to a boil & cook over low heat until mixture forms a soft ball in water. Cool. Add butter & vanilla; beat until creamy. Pour over cake.
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