Carrot Cake II
Contributed byBev Rhodes
Ingredients
- 1 1/2 cup flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 2/3 cup salad oil
- 2 eggs
- 1 cup shredded carrot
- 1/2 cup drained crushed pineapple
- 2 teaspoon vanilla (divided)
- 1 package cream cheese (8 oz.)
- 1/2 cup butter
- 1 pound powdered sugar
Yield: 24 Servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Instructions
Blend with spoon: flour, sugar, baking powder, soda, cinnamon, salt, oil, eggs, carrot, pineapple and 1 teaspoon vanilla. Then beat 2 minutes at medium speed of electric mixer. Bake mixture in greased and lightly floured pans at 350° for approximately 30 minutes. Cool and frost with cream cheese frosting.
Cream Cheese Frosting: Beat cream cheese, butter, 1 teaspoon vanilla and powdered sugar until well blended and velvety.
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