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Carrot Cake #4

Author/Submitted by: VANTILBURG@LIB.IS.TCU.EDU
Servings: 15
Categories: Cakes / Desserts


-----carrot cake-----
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

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.

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