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Carrot Cake

Serves: 5
Total Calories: 1,304

Ingredients

1 1/2 cups salad oil
2 cups sugar
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 eggs
2 1/2 cups grated carrots
1 cup crushed pineapple
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts
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FROSTING:
1 (8-ounce) package cream cheese
3 1/2 cups powdered sugar
1/2 cup margarine, softened
2 teaspoons vanilla extract

Directions:

Combine oil and sugar; mix well. Sift dry ingredients; mix alternately with the eggs (1 at a time) to the oil and sugar mixture. Add carrots, pineapple, and vanilla; mix well. Add nuts (reserve some for garnish). Bake at 350° for 1 hour in 10-inch angel food cake pan or 3 (9-inch) round pans.

Frosting:
Mix all ingredients. Spread on cool cake. Garnish with nuts.

Nutritional Facts:

Serves: 5
Total Calories: 1,304
Calories from Fat: 373

This Carrot Cake recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.


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