1 lb Carrots; trimmed and peeled
1 1/2 c Salad oil
1 c Sugar
4 Eggs
2 c Flour
2 ts Baking powder
2 ts Baking soda
2 ts Cinnamon
1 ts Salt
1/2 c Chopped pecans
Pineapple cream cheese
FROSTING
1 pk (8-oz) cream cheese;
-softened
1/2 c Butter; softened
1 lb Confectioner’s sugar
1 cn (8-oz) crushed pineapple;
-well drained
1 ts Vanilla
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:20 +0200
From: louann@teda.eda.teradyne.com (Lou Ann Smith)
Author: Mrs. Jim Pontiero, Kimball, South Dakota)
Grease and flour 3 (8-inch) layer cake pans. Grate carrots finely. Mix oil
and sugar in large bowl. Beat in eggs, one at a time. Sift together dry
ingredients and add to egg mixture, blending well. Stir in grated carrots
and add pecans. Turn into prepared cake pans. Bake in preheated 350 degree
oven for 30 minutes or until cake is done. Cool in pans for 10 minutes.
Remove cake layers and cool thoroughly before frosting. Cut each layer in
half, crosswise. Spread frosting between layers and on top of cake. Garnish
with pecan halves, if desired.
Pineapple Cream Cheese Frosting: Beat cream cheese with butter until
smooth. Add confectioner’s sugar a little at a time, beating until very
smooth and fluffy. Blend in vanilla and drained pineapple. Chill about 30
minutes, until of spreading consistency. This cake freezes well either
frosted or unfrosted.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings