Carrot cake

Carrot cake

Ingredients/Components

• sugar - 2 c
• cinnamon - 1/2 tsp
• eggs - 3 item
• vanilla - 2 tsp
• pkg - 1 oz
• salt - 1 tsp
• nutmeg - 1/2 tsp
• soda - 1 tsp
• grated carrots - 2 c
• can crushed pineapple - 1 oz
• sifted flour - 3 c
• cloves - 1/2 tsp
• allspice - 1/2 tsp
• salad oil
• box powdered sugar - 1 item
• broken pecans - 1 c
• chopped pecans optional - 1 c
• Blend in salad oil, pineapple and eggs and beat 4 minutes

How to make carrot cake:

Sift first 8 ingredients together. Blend in salad oil, pineapple and eggs and beat 4 minutes. Fold in carrots and pecans. Turn into greased and floured 10-inch tube pan and bake 1 1/2 hours at 325°. Cool and frost.Frosting:1 stick margarine, softened1 (8 oz.) pkg. cream cheese, softened1 box powdered sugar2 tsp. vanilla1 c. chopped pecans (optional) Cream first 2 ingredients well. Stir in powdered sugar, vanilla and pecans and frost.

May be baked in three 9-inch round layer pans for 30 minutes at 350°.

Recipe categories: Desserts, Cakes, Carrots.