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Carrot Cake #4
Author/Submitted by:
VANTILBURG@LIB.IS.TCU.EDU
Servings: 15
Categories:
Cakes
/
Desserts
Ingredients: 3
cups
Flour 2
cups
Sugar,
(to 2 1/2 cups)
2
teaspoons
Baking powder 1/2
teaspoon
Salt 1
teaspoon
Baking soda 2
teaspoons
Cinnamon 1
cup
Vegetable oil 3
Eggs,
beaten
1
small
Crushed pineapple,
canned
1
teaspoon
Vanilla 2
cups
Carrots,
grated
1
cup
Pecans,
chopped
-----cream cheese frosting-----
1/2
cup
Butter or margarine 8
ounces
Cream cheese 1
teaspoon
Vanilla 1
pound
Powdered sugar,
sifted
Directions:
Sift all dry ingredients together. Mix oil, eggs, and pineapple; beat in dry ingredients. Add vanilla, carrots and pecans. Pour mixture into tube pan. Bake at 325 degrees 1 hour or until done. Beat all together and frost cooled cake.
The recipe actually called for 1 1/2 c. oil which I think is way too much, so I cut it back and it worked fine. I also think using the tube pan made all the difference. It was kind of crispy on the outside and moist on the inside.
The recipe actually called for 1 1/2 c. oil which I think is way too much, so I cut it back and it worked fine. I also think using the tube pan made all the difference. It was kind of crispy on the outside and moist on the inside.
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