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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This recipe comes from an estate sale that I purchased in 1998. I made this for my boss whose favorite cake is carrot cake and he said it was one of the best he had ever tasted. Greatness in a pan. Enjoy Ingredients:
2 cups granulated sugar |
3 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
2 teaspoons ground cinnamon |
1-1/2 cups butter flavored salad oil |
1 teaspoon vanilla extract |
3 eggs beaten |
1 cup crushed pineapple well drained |
1- 3/4 cups grated raw carrots |
1/4 cup apple peeled and grated |
1 cup chopped pecans |
icing |
1/2 cup butter softened |
8 ounce package cream cheese softened |
16 ounces powdered sugar |
1 cup chopped pecans |
Directions:
1. Combine sugar, flour, soda, salt and cinnamon then set aside.
2. Combine oil, vanilla, eggs, pineapple, carrots and apples then beat well.
3. Stir in dry ingredients and pecans.
4. Spoon batter into 3 greased cake pans then bake at 350 for 30 minutes.
5. Cool 10 minutes in pans then remove from pans and cool completely.
6. Combine butter and cream cheese then cream until light and fluffy.
7. Add sugar mixing well then stir in pecans.
8. Spread icing between layers and on top and sides of cake. Yield: one 3 layer cake.
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