| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains, Dairy | Cakes | 1 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 2 | c | Sugar |
| 2 | ts | Cinnamon |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 3 | Eggs | |
| 1 1/2 | c | Vegetable oil |
| 1 | c | Chopped nuts; optional |
| 3 | c | Carrots; grated |
| 1 | 8 oz. can crushed pineapple; well drained, opt. | |
| 1 | 8 oz. pkg cream cheese; softened | |
| 1 | Stick butter or margarine; softened | |
| 1 | lb | Powdered sugar |
| 1 | ts | Vanilla |
| 1/2 | c | Chopped nuts; optional |
INSTRUCTIONS
FROSTING Mix sugar, eggs and oil. Beat until smooth. Add flour, soda, salt baking powder and cinnamon. Beat until smooth. Add grated carrots , nuts and pineapple. Bake in a greased and floured 13x9-inch pan at 325 degrees for one hour, or until pick inserted comes out clean. Cool and then frost. FROSTING: Cream butter and cheese together until smooth. Add vanilla And powdered sugar gradually. Beat until smooth. Stir in nuts. Recipe By : Karen Sanburn Posted to MC-Recipe Digest V1 #293 Date: Mon, 11 Nov 1996 07:07:52 -0500 From: Chris & Karen <[email protected]> NOTES : This cake is very moist and delicious. It is my family's favorite cake for reunions and holiday get togethers.
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