Bob Bogey's Girls of Credit Carrot Cake
Source of Recipe
Buddy Cookbook
List of Ingredients
3 c all-purpose flour
2 1/2 c sugar
1 tbs. baking soda
1 tbs. cinnamon
1 tsp. salt
4 large eggs
1 1/2 c salad oil
1 tsp. vanilla extract
2 c packed shredded carrots
2 c chopped walnuts
1 20 oz. can crushed pineapple (w/juice)
Recipe
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 12 oz packages
of cream cheese (softened), 1/2 c butter (softened), 1 tbs.
lemon juice and 1 1/2 tsp vanilla extract until smooth.
Gradually beat in 5 1/2 c confectioners' sugar until smooth.
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