| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cake | 8 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 2 | ts | Baking powder |
| 1 1/2 | ts | Baking soda |
| 1 | ts | Salt |
| 2 | ts | Cinnamon |
| 1 1/2 | c | Cooking oil |
| 2 | c | Sugar |
| 4 | Eggs | |
| 2 | c | Grated raw carrots |
| 1 | cn | (small) crushed pineapple; drained |
| 1 | c | Chopped nuts |
| Cream cheese frosting (see recipe) |
INSTRUCTIONS
Sift flour with baking powder, baking soda, salt & cinnamon. Mix oil, sugar & eggs, beating well after each egg. Add dry ingredients & mix well. Add carrots & pineapple & nuts. Grease & flour tube pan. Bake for 1 hour at 350 or until desired doneness. Cool & frost with Cream Cheese Frosting (next recipe). Variation: Increase baking soda to 2 Tsp, grated carrots to 3 cups, decrease oil to 1 cup; omit crushed pineapple & nuts. Use filling of 8 oz cream cheese, 1/2 stick butter, 1 box powdered sugar, 1 cup nuts, 1 Tsp vanilla & 2 Tbs milk or cream. Mrs Grail L. (Mary) Brookshire MRS W.L. (JANICE) LANGHORNE From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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