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Yummy Carrot Cake |
I lifted this one from the web, and have to credit someone called Lynn for making this available.
| Stuff you'll need.... | |
| 3 cups | all-purpose flour |
| 2 1/2 cups | sugar |
| 1 tbs | baking soda |
| 1 tbs | cinnamon |
| 1 tbs | salt |
| 4 | large eggs |
| 3/4* | salad oil |
| 1 tsp | vanilla extract |
| 2 cups | packed shredded carrots |
| 2 cups | chopped walnuts |
| 1 x 20 0z | can crushed pineapple (with juice) |
*Modified - the original recipe calls for 1 1/2 cups. Less is better!
Preheat oven to 350o degrees F. Grease and flour two 10" round cake pans. In a large bowl with a spoon, mix flour, sugar, baking soday, 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 for 10 minutes. Remove cake from pans, cool completely on racks.
When cake is cool, frost with Creamy Cheese Frosting: in a large bowl with mixer at medium speed, beat a 12oz package of cream cheese (softened), 1/2 cup butter (softened), 1 tbs lemon juice and 1 1/2 tsp vanilla extract until smooth. Gradually beat in 4 cups confectioner's sugar until smooth.