Description
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.
Instructions
- Preheat oven to 350f
- Sift together flour, baking powder, soda, salt and cinnamon
- In mixing bowl, beat eggs and add sugar
- Let stand until sugar dissolves, about 10 minutes
- Stir in oil, carrots, drained pineapple and nuts
- Stir in dry ingredients and beat until well blended–3 minutes or so with blender
- Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan
- Bake at 350f for 35 to 40 minutes or until cake springs back when lightly touched
- Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting
- Frosting: combine butter, cream cheese and vanilla in large bowl and beat until well blended
- Add powdered sugar gradually, beating vigorously
- If frosting is too thick, thin with a few drops of milk to spreading consistency