| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Cakes, Desserts |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 2 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Soda |
| 1 |
ts |
Cinnamon |
| 3 |
|
Beaten eggs |
| 1 1/2 |
c |
Vegetable oil |
| 2 |
c |
Grated carrots |
| 1 |
sm |
Cn crushed pineapple |
| 2 |
ts |
Vanilla |
| 1 1/2 |
c |
Chopped pecans |
|
|
Glaze: |
| 2 |
c |
Sugar |
| 1 |
c |
Milk |
| 1 |
ts |
Butter |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Into a large mixing bowl sift dry ingredients. Add eggs, oil, carrots, &
pineapple. Mix well. Add vanilla & pecans. Bake in tube pan or 6 1/2x 10
1/2-inch oblong cake pan for one hr. at 350 degrees. Glaze with the
following, if desired.
Glaze:
Combine sugar & milk in saucepan. Bring to a boil & cook over low heat
until mixture forms a soft ball in water. Cool. Add butter & vanilla; beat
until creamy. Pour over cake.
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