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    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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