Carrot Cake
Source of Recipe
Hutchinson News
List of Ingredients
3 c. flour
2 c. sugar
2 t. baking soda
2 t. cinnamon
Dash of salt
1-1/2 c. vegetable oil
1 (20 oz.) can crushed pineapple, including juice
2 raw carrots, grated
3 eggs
2 t. vanilla
1 c. chopped pecans, if desired
FROSTING: 1 (8 oz.) pkg. cream cheese
1 stick butter
1 (1 lb.) box powdered sugar
1 t. vanilla
1/2 c. chopped pecans, if desired Recipe
Mix all dry ingredients together. Add the oil, pineapple and juice, carrots, eggs, vanilla and nuts. Mix thoroughly. Bake at 325� for about one hour. Cool before frosting.
FROSTING: Cream ingredients together and spread on cooled cake.
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