Thursday, December 13, 2018  


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!


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