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Ingredients
- 2 1/2 c. cake flour or 2 cups
- Plus 1 T. regular flour
- 2 c. Sugar
- 2 t. Baking powder
- 1 t. Baking soda
- 2 t. Cinnamon
- 1 t. salt
- 1 1/4 c salad oil
- 4 eggs
- 2 t. Vanilla
- 2 c. finely grated carrots
- 1 c. drained ,crushed pineapple
- 1 c. Chopped pecans
Preparation
Step 1
Mix first six ingredients and sift into mixing bowl. Add salad oil. Beat 2 minutes starting at medium speed, increase to high speed. Add eggs and vanilla and beat fro 2 more minutes. By hand, stir in carrots, pineapple and pecans. Pour into 2 I-inch greased and floured 9 inch or 3 8 inch or a 9x11cake pans. Bake for 45-50 minutes and turn out on cake rack.
( I line pans with wax paper so they don’t stick )
Icing:
1 lb. powdered sugar
1 8oz package cream cheese, softened
1/3 c butter/margarine
½ c pecans
2t. Vanilla
Cream all ingredients with an electric mixer. Ice cooled cake.
Sometimes I add more powdered sugar to get the right consistency .
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