Lynn's carrot cake

Yield: 16 Servings

Measure Ingredient
3 cups All-purpose flour
2½ cup Sugar
1 tablespoon Baking soda
1 tablespoon Cinnamon
1 teaspoon Salt
4 larges Eggs
1½ cup Salad oil
1 teaspoon Vanilla extract
2 cups Packed shredded carrots
2 cups Chopped walnuts
1 can (20-oz) crushed pineapple (with juice)
1 pack (12-oz) cream cheese (softened)
½ cup Butter (softened)
1 tablespoon Lemon juice
1½ teaspoon Vanilla
5½ cup Confectioners' sugar


From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:20 +0200 From: patti@... (80122-stankovich) Preheat oven to 350 degrees F. Grease and flour two 10-inch round cake pans. In a large bowl with a spoon, mix flour, sugar, baking soda, cinnamon and salt.

In a small bowl, with a fork, beat eggs slightly. Stir in salad oil and vanilla extract. Stir egg mixture, shredded carrots, walnuts and crushed pineapple into flour mixture just until flour is moistened.

Pour batter into pans. Bake 40-45 minutes until toothpick comes out clean.

Cool cake in pans on wire racks for 10 minutes. Remove cake from pans; cool completely on racks.

When cake is cool, frost with Creamy Cheese Frosting (below).

Creamy Cheese Frosting: In large bowl, with mixer at medium speed, beat cream cheese (softened), butter (softened), lemon juice and vanilla extract until smooth. Gradually beat in confectioners' sugar until smooth.



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