| 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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