Who knew carrots could taste so good!
Carrot cake is a classic that mothers have handed down to daughters for decades. Pineapple and pecans make it extra special.
Your family will love this classic cake recipe!
3 c. flour
2 tsp. baking soda
3 tsp. cinnamon
1/2 tsp. salt
1 1/2 c. vegetable oil
2 c. sugar
2 c. grated carrots
1 small can crushed pineapple
1/2 c. chopped pecans (or walnuts)
2 tsp. vanilla
Sift together flour, soda, cinnamon and salt. Mix together salad oil and sugar. Add half the dry ingredients. Mix well.
Beat in carrots, pineapple and nuts. Add vanilla and remaining dry ingredients. Add eggs one at a time, beating until well blended.
Pour into greased and floured 9 x 13 pan or 3 layer pans. Bake at 350 degrees approximately 1 hour. Ice cake with cream cheese icing.
Cream Cheese Icing
1/2 stick butter (softened)
1 box powdered sugar
16 oz. cream cheese
1/2 tsp. lemon extract
1 tsp. vanilla extract
Blend butter, cream cheese, sugar and flavorings. Mix well. Ice cake. Sprinkle with pecans if desired.