Carin' Aboutcha Carrot Cake |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 5 |
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Lee Craig Douglas submitted this recipe to a Saturday Evening Post contest and it subsequently appeared in a cookbook of popular recipes from that lauded magazine. I've used this more times than I can remember, and it's always a winner! I sometimes use 1/2 whole wheat four and less oil: it is a very moist cake. Ingredients:
2 cups flour |
2 teaspoons baking powder |
1 teaspoon salt |
1 1/2 teaspoons baking soda |
2 teaspoons cinnamon |
1 1/2 cups sugar |
1/2 cup oil |
4 eggs |
2 cups carrots, grated |
1 (8 1/2 ounce) can crushed pineapple |
1/2 cup nuts, chopped |
1/2 cup butter |
1 (8 ounce) package cream cheese |
1 teaspoon vanilla |
1 lb powdered sugar |
milk |
Directions:
1. Preheat oven to 350.
2. Combine flour, baking powder, salt, soda and cinnamon.
3. Add sugar, oil and eggs.
4. Mix well.
5. Add carrots, drained pineapple and nuts.
6. Grease and flour a 9X13 pan and pour cake mix inches.
7. Bake for 35 - 40 minutes.
8. Frosting:.
9. Cream butter, cream cheese and vanilla.
10. Add powdered sugar.
11. If too thick, add milk to spreading consistency.
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