CARROT CAKE
3 eggs
2 cups sugar
1 1/2 cups oil
3 cups flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1 (no.
2) can crushed pineapple (undrained)
2 cups grated raw carrots
1 cup chopped walnuts
Cream cheese frosting:
1 (8 ounces) cream cheese
1/4 cup butter or margarine
2 teaspoons vanilla
1 pound sifted confectioners sugar
1/2 teaspoon grated orange peel
Beat
eggs. Add sugar and blend until fluffy. Add oil and beat. Sift dry ingredients
and
add to mixture. Add vanilla, pineapple, carrots and nuts. Mix. Pour into greased
and floured tube pan. Bake in 350 degree oven for 60 to 75 minutes or
rectangular
pan (9 x 13-inch) for 40 to 45 minutes.
Cream cheese frosting:
Combine ingredients and beat until fluffy.
Crowd Pleaser
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