Carrot Cake
Serves: 18
Debbie Fagg
2 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons salt
2 cups sugar
4 whole eggs
1 1/2 cups canola oil
2 cups grated carrots
1 8-ounce can crushed pineapple
1 cup chopped pecans
1 8-ounce package cream cheese
1 stick margarine
1/2 to 1 cup nuts
1 16-ounce box powdered sugar
1 teaspoon vanilla extract
Mix first five ingredients. Add eggs and oil and mix well. Then add carrots, pineapple and nuts. Grease cake pans, add batter and take at 350°F for 30 to 40 minutes.
Make a filling of cream cheese, margarine, nuts, powdered sugar and vanilla. Mix together and ice cake between the layers and on top and sides.
Recipe formatted with the Cook'n Cookbook Software from DVO Enterprises.