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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Joanne's Carrot Cake Recipe

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This recipe for Joanne's Carrot Cake is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 Cups Oil
2 Cups Sugar
5 Eggs
2 Cups Carrots, grated
1 Cup Pineapple, crushed, drained
1/2 Cups Nuts
2-1/4 Cups Flour
2 Tsp. Baking Powder
1 Tsp. Baking Soda
2 Tsp. Vanilla
2 Tsp. Cinnamon
Icing:
1 (8oz.) Pkg. Philadelphia Cream Cheese, softened
3/4 Stick Margarine, melted
1 Box Powdered Sugar
2 Tsp. Vanilla
Directions:
Directions:
Beat oil and sugar in large mixing bowl. Beat in eggs, one at a time. Mix dry ingredients in separate bowl. Add dry ingredients to sugar mixture. Add vanilla, carrots, pineapple and nuts. Pour into a 10X14 pan or bundt pan, greased and floured. Bake at 350º for 1 hour.
Icing: Mix cheese and margarine. Beat well. Add sugar and vanilla; beat until smooth.

 

 

 

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