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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Carrot Cake with a difference Recipe

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This recipe for Carrot Cake with a difference is from Nana Sprinkles , 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 cup of oil
2 cups of sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 can crushed pineapple (8 oz,) drained
2 cups raw grated carrot
1 cup chopped nuts

Icing
1 package (8 oz.) cream cheese
1/4 of butter or margarine
1 3/4 cup icing sugar
1 tsp. vanilla
Directions:
Directions:
Mix together first 6 ingredients. Combine flour, baking powder, salt, baking soda. Add to the first mixture, finally fold in pineapple, raw carrot, and nuts.

Bake in greased large 9"x13" pan or 2 layer cake pans or an Angel food pan.
Bake at 350 degrees for 35-50 minutes depending on the depth of the pan.

Cool completely before icing.
Personal Notes:
Personal Notes:
Recipe from Grandma Charman

 

 

 

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