3 c All-purpose flour
2 1/2 c Sugar
1 tb Baking soda
1 tb Cinnamon
1 ts Salt
4 lg Eggs
1 1/2 c Salad oil
1 ts Vanilla extract
2 c Packed shredded carrots
2 c Chopped walnuts
1 cn (20-oz) crushed pineapple
-(with juice)
-CREAMY CHEESE FROSTING-
1 pk (12-oz) cream cheese
-(softened)
1/2 c Butter (softened)
1 tb Lemon juice
1 1/2 ts Vanilla
5 1/2 c Confectioners’ sugar
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:20 +0200
From: patti@nestor.uucp (80122-stankovich)
Preheat oven to 350 degrees F. Grease and flour two 10-inch round cake
pans. In a large bowl with a spoon, mix flour, sugar, baking soda, cinnamon
and salt.
In a small bowl, with a fork, beat eggs slightly. Stir in salad oil and
vanilla extract. Stir egg mixture, shredded carrots, walnuts and crushed
pineapple into flour mixture just until flour is moistened.
Pour batter into pans. Bake 40-45 minutes until toothpick comes out clean.
Cool cake in pans on wire racks for 10 minutes. Remove cake from pans; cool
completely on racks.
When cake is cool, frost with Creamy Cheese Frosting (below).
Creamy Cheese Frosting: In large bowl, with mixer at medium speed, beat
cream cheese (softened), butter (softened), lemon juice and vanilla extract
until smooth. Gradually beat in confectioners’ sugar until smooth.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings