Recipe 359 - Easy Carrot Cake
Recipe 359 - Easy Carrot Cake
(by Shirley McNevich)
4 eggs
2 cups white sugar
3 small jars strained carrots baby food
1 cup chopped nuts
2 1/2 cups flour
1 - 8oz. can Dole crushed pineapple (drained)
2 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. vanilla
1 cup raisins (put raisins in saucepan, cover with water, bring to a boil, cook 5 min., then drain)
1 1/2 cups canola oil
Frosting - 8 oz. Philly cream cheese; 1 stick butter; 1 tsp. vanilla; 1 - 1lb. box Domino's powdered sugar
In a mixer, beat eggs and white sugar. Add canola oil and beat until smooth. Add strained carrots, baking soda, salt, cinnamon, 1 tsp. vanilla and flour--mix well. Add crushed pineapple (drained), raisins and nuts--mix until combined. Pour batter into a 9 x 13 x 2 cake pan. Bake at 350 degrees for 45-50 minutes. Test with a toothpick for doneness. Cool cake before frosting. Frosting: In a mixer, beat butter and cream cheese. Add vanilla and slowly add powdered sugar--beat until creamy. Frost the cake.
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About the author
This recipe is from Shirley McNevich's Volume 2 of Mom's Best Recipes. Published here with permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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