| 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 <sanburns@m2.sprynet.com>
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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