Carrot Cake

 

Recipe

Carrot Cake 

INGREDIENTS 

2   cups    flour

2   teaspoons    baking powder

1 1/2  teaspoons    baking soda

1   teaspoon    salt

2   teaspoons    ground cinnamon

4       eggs

2   cups    sugar

1 1/2  cups    oil

2   cups   grated raw carrots

1 (8   ounce) can   crushed pineapple in juice

drained 

1/2  cup   chopped nuts (walnuts or pecans)

1/2  cup    butter or 1/2  cup    margarine

1 (8   ounce) package   cream cheese

softened 

1   teaspoon    vanilla

1   lb    confectioners' sugar (sifted) 

 Direction 

Preheat oven to 350°F.

Sift together flour

baking powder

soda

salt and cinnamon.

In mixing bowl

beat eggs and add sugar.

Let stand until sugar dissolves

about 10 minutes.

Stir in oil

carrots

drained pineapple and nuts.

Stir in dry ingredients and beat until well blended--3 minutes or so with blender.

Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.

Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.

Cool in pans about 10 minutes

then turn onto wire racks to cool completely before frosting.

Frosting: Combine butter

cream cheese and vanilla in large bowl and beat until well blended.

Add powdered sugar gradually

beating vigorously.

If frosting is too thick

thin with a few drops of milk to spreading consistency.