Carrot Cake
- 2 cups cooked carrots
- ½ cup raisins, boiled
- 1 small can pineapple , crushed
- 1 ½ cups oil
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 3 cups flour
- ½ teaspoon salt
- 2 teaspoons soda
- 2 teaspoons cinnamon
- ½ cup nuts
- Spread batter on cookie sheet. Bake 350 for 40 minutes.
- Frost with:
1 8 ounce pkg. cream cheese
1/4 cup margarine
2 1/2 cup powdered sugar
hot water if needed - Servings/Yield: Servings: --
- Source
Camille Belnap
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