Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cups | Flour |
2 cups | Sugar |
2 teaspoons | Cinnamon |
1 teaspoon | Baking powder |
1 teaspoon | Baking soda |
½ teaspoon | Salt |
3 \N | Eggs |
1½ cup | Vegetable oil |
1 cup | Chopped nuts; optional |
3 cups | Carrots; grated |
1 \N | 8 oz. can crushed pineapple; well drained, opt. |
1 \N | 8 oz. pkg cream cheese; softened |
1 \N | Stick butter or margarine; softened |
1 pounds | Powdered sugar |
1 teaspoon | Vanilla |
½ cup | Chopped nuts; optional |
FROSTING
Mix sugar, eggs and oil. Beat until smooth. Add flour, soda, salt baking powder and cinnamon. Beat until smooth. Add grated carrots , nuts and pineapple. Bake in a greased and floured 13x9-inch pan at 325 degrees for one hour, or until pick inserted comes out clean. Cool and then frost.
FROSTING: Cream butter and cheese together until smooth. Add vanilla And powdered sugar gradually. Beat until smooth. Stir in nuts.
Recipe By : Karen Sanburn
Posted to MC-Recipe Digest V1 #293 Date: Mon, 11 Nov 1996 07:07:52 -0500 From: Chris & Karen <sanburns@...> NOTES : This cake is very moist and delicious. It is my family's favorite cake for reunions and holiday get togethers.