Ingredients
-
2
-
2
-
1 1/2
-
1
-
2
-
4
-
2
-
1 1/2
-
2
-
1
-
1/2
-
-
1/2
-
1
-
1
Directions
A 14-Carat Carrot Cake, No, there aren’t 14 carrots in it–only two, but this carrot cake with pineapple and pecans and a cream cheese frosting–worth every cent! It is from a Junior League Cookbook
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Steps
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1
Done
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Preheat Oven to 350f. |
|
2
Done
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Sift Together Flour, Baking Powder, Soda, Salt and Cinnamon. |
|
3
Done
|
in Mixing Bowl, Beat Eggs and Add Sugar. |
|
4
Done
|
Let Stand Until Sugar Dissolves, About 10 Minutes. |
|
5
Done
|
Stir in Oil, Carrots, Drained Pineapple and Nuts. |
|
6
Done
|
Stir in Dry Ingredients and Beat Until Well Blended--3 Minutes or So With Blender. |
|
7
Done
|
Turn Into 3 Greased and Floured 9-Inch Round Cake Pans or One 13-X9-Inch Pan. |
|
8
Done
|
Bake at 350f For 35 to 40 Minutes or Until Cake Springs Back When Lightly Touched. |
|
9
Done
|
Cool in Pans About 10 Minutes, Then Turn Onto Wire Racks to Cool Completely Before Frosting. |
|
10
Done
|
Frosting: Combine Butter, Cream Cheese and Vanilla in Large Bowl and Beat Until Well Blended. |
|
11
Done
|
Add Powdered Sugar Gradually, Beating Vigorously. |
|
12
Done
|
If Frosting Is Too Thick, Thin With a Few Drops of Milk to Spreading Consistency. |
