Yield: 12 servings
|3 \N||Extra-large eggs|
|1½ teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|1⅓ cup||Crushed pineapple, drained|
|1⅓ cup||Carrots, chopped|
|½ cup||Pecans, chopped|
|1 cup||Wesson oil|
|2 cups||All-purpose flour|
|\N \N||Chopped carrots, chopped pecans as garnish|
|3¾ cup||Powdered sugar 1 c margarine 1/2 c Cream Cheese,soft 1/2|
Preheat oven to 350 degrees. In a large mixing bowl, beat the eggs and sugar together for one minute. Add baking powder, baking soda, cinnamon, pineapple, carrots, pecans, oil and vanilla, and mix for two minutes. Add the flour and mix until all ingredients are incorporated. Pour an equal amount into two lightly greased 9-inch round cake pans. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool and remove from pan.
Carrot Cake Icing:
In a large bowl, cream the powdered sugar and margarine (melted) together. Add cream cheese and vanilla, and whip for five minutes or until smooth. Garnish with chopped carrots and pecans.
Approximate values per serving: 721 calories, 41 g fat, 64 mg cholesterol, 86 g carbohydrates, 378 mg sodium, 51 percent calories from fat.
Taken from The Arizona Republic and typed by Joyce Kohl (THE IMPROV BBS) Recipe is from Luby's Cafeteria in Phoenix, Arizona - from Janet Duckman, Luby's food-service coordinator