September 2013

CARROT CAKE

 

4 EGGS

1 CUP OIL

1 TEASPOON VANILLA

2 CUP FLOUR

2 CUP SUGAR

2 TEASPOON BAKING SODA

2 TEASPOON CINNAMON

¼ TEASPOON EACH  NUTMEG/CLOVES/ALLSPICE/SALT

2/3 CUP CHOPPED PECANS

½ CUP RAISINS

½ CUP CRUSHED PINEAPPLE/DRAINED

1 POUND CARROTS/PEELED & GRATED

 

BEAT EGGS, ADD OIL & VANILLA.  MIX DRY INGREDIENTS TOGETHER/ADD TO EGGS.  MIX WELL.  FOLD IN CARROTS/NUTS/RAISINS & PINEAPPLE.  BAKE IN GREASED CAKE PANS 350 DEGREES 30-35 MINUTES.  TEST W/ TOOTHPICK.  COOL 10 MINUTES/UNMOLD.

 

FROSTING

 

8 OUNCES CREAM CHEESE

4 OUNCES BUTTER

1 POUND CONFECTIONERS SUGAR

1-2 TEASPOON VANILLA or SUBSTITUTE ORANGE ZEST

 

CREAM BUTTER & CREAM CHEESE/ADD SUGAR & FLAVORING. BEAT SMOOTH.