| Filled Carrot Cake
3 cups of flour
2 cups of sugar
1 teaspoon of baking soda
1/4 teaspoon of salt
2 teaspoons of cinnamon
1 1/2 cup of salad oil
3 eggs, beaten
1 teaspoon of vanilla
1 cup of crushed pineapple, drained
1 3/4 cup of grated carrots
1/4 cup of peeled apple, grated
1 cup of pecans, chopped
Combine the sugar, flour, baking soda, salt and cinnamon. Set aside. Combine oil, vanilla, eggs. Beat well. Add pineapple and apple and mix. Stir in dry ingredients and pecans. Spoon batter into 3 greased round cake pans or one 9 x 13 inch pan. Bake at 350ºF. for 25 - 30 minutes. Cool 10 minutes and remove from pans.
Icing:
1/2 cup of margarine, softened
One 16 ounce box of powdered sugar
One 8 ounce package of cream cheese
1 cup of pecans, chopped
A dash of cinnamon
Beat margarine and cream cheese until smooth. Add powdered sugar a little at a time, then cinnamon and pecans. Ice the cooled cake. Back to carrot cake recipes Bestsellers in Cooking, Food & Wine |
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