Tuesday, October 25, 2011
Carrot Cake 3 1 1/2 cup of salad oil 2 cups of sugar 4 eggs 2 1/2 cups of flour 2 teaspoons of baking soda 1 tablespoon of cinnamon 1 teaspoon of salt 3 cups of peeled, grated carrots One 8 ounce can of crushed pineapple, drained 1 cup of chopped pecans Frosting: 8 ounces of cream cheese, softened 6 tablespoons of butter, softened 2 tablespoons of vanilla 2 tablespoons of grated orange rind 1 box (16 oz.) powdered sugar Combine oil and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon and salt. Add dry ingredients to oil mixture, stirring thoroughly. Add carrots and pineapple, fold in pecans. Pour into well-greased tube pan. Bake 1 1/4 hours at 325ºF. Frost when cool. FROSTING: Beat cream cheese and butter until creamy and fluffy. Add remaining ingredients. Spread evenly onto cake.