Thursday, June 29, 2017  

 

Carrot Cake

     
 
2 cups flour
2 cups sugar
2 tsp. soda
2 tsp. baking powder
1 tsp. salt
1 1/2 tsp cinnamon
4 eggs, lightly beaten
1 1/2 cups Wesson oil
3 cups grated raw carrots
1 small can crushed pineapple, drained
1 cup chopped pecans
2/3 cup raisins

Preheat oven to 350°. Grease 9x13 pan. Combine dry ingredients except sugar. In a separate bowl, combine eggs, oil, sugar, carrots, pineapple, pecans, and raisins. Mix by hand. Add to dry ingredients; mix by hand. Pour into pan and bake for 50 min.

Cream Cheese Frosting:

1 box confectioner's sugar
1 stick softened butter
1 1/2 tsp. vanilla
1 (8 oz.) pkg. softened cream cheese

Use mixer to blend all ingredients. Let cake thoroughly cool before frosting!

 
     


Return to our Recipe Archive

View our Featured Recipe

 


© 2000-2017 Victorian Living.com The information contained within this website is presented in good faith, but no warranty is given, nor results guaranteed, nor is freedom from any patent inferred. Since we have no control over physical conditions surrounding the application of information contained herein, VictorianLiving.com disclaims any liability for unfavorable results.