Carrot Cake


red stripe

here is one from a favorite cook book.

Carrot cake

From The Southern Hospitality cookbook

3 cups coarsely grated raw carrots
4 large eggs, room temperature
1-¾ cups sugar 1 ¼ cups vegetable oil
2 cups all-purpose flour 2tsp baking powder
2 tsp soda 1 tsp salt 2 tsp ground cinnamon
1 tsp lemon extracts 1 tsp vanilla extract
½ cup chopped pecans or walnuts
Pineapple Icing (recipe below)
Preheat oven to 350*
Grease, flour and line with waxed paper three 8-inch layer pans

Grate carrots by cutting into 1-inch pieces and placing in a blender on “chop†Use a course grater if doing by hand
Cream the sugar and vegetable oil until light and fluffy, about 2 min. on medium speed.
Add eggs and beat on high speed for 2 min. Sift dry ingredients onto a large plate or waxed paper. Add to creamed mixture, one heaping TBS at a time using medium speed on mixer.
Add flavorings to batter mixture and fold in grated carrots and nuts.
Divide batter into three 8-inch layer pans greased, floured and lined with waxed paper.
Bake in a preheated 350* oven for 30 min or until cake tests done.
Cool on a wire rack for 10 min. and remove from pans. Ice with the Pineapple icing when layers are completely cold.
Yield: 3 (8-inch) layers – 12 servings.

Pineapple Icing

1 (16 oz) package powdered sugar
4 TBS butter or margarine, softened.
1 (8-oz) package of cream cheese, softened.
1 tsp lemon extract
2 tsp vanilla extract.
1 (8 oz) can crushed pineapple, well drained

Cream powdered sugar, butter and cream cheese until light and fluffy. Add flavorings and crushed pineapple. Spread on cake.