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| | Pineapple Carrot Cake & Icing
3 eggs
2 cups of sugar
1 1/2 cup of vegetable oil
2 cups of grated carrots
1 small can of crushed pineapple
3 cups of all purpose flour
1 cup of pecans (optional)
1 teaspoon of soda
1 teaspoon of salt
1 teaspoon of baking powder
2 tablespoons of ground cinnamon
Cream eggs and sugar until smooth. Add oil and blend well. Add carrots, pineapple and vanilla. Mix in sifted dry ingredients and nuts. Pour into large tube pan. Bake at 350ºF. for 1 hour. When cooled, top with icing.
Icing:
Cream 1/2 stick butter or margarine and 4 ounces of cream cheese. Add 1 pound sifted confectioners sugar, 1 cup chopped pecans, and 2-4 teaspoons vanilla. Beat until smooth. Back to carrot cake recipes |
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