CARROT CAKE

By gaster16

Ingredients

• Pineapple Icing:
• 3 cups coarsely grated raw carrots
• 1-3/4 cups sugar
• 1-1/4 cup vegetable oil
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans or walnuts
• 1 (16 oz.) package powdered sugar
• 4 tablespoons butter or margarine, softened
• 1 8 oz. package cream cheese softened
• 1 teaspoon lemon extract
• 2 teaspoons vanilla extract
• 1 (8 oz.) can crushed pineapple, well drained

Preparation

Step 1

Grate carrots. Cream sugar and vegetable oil until light and fluffy, about 2 minutes on medium speed of electric mixer. Add eggs and beat on high speed for 2 minutes. Stir dry ingredients onto a large plate or waxed paper. Add to creamed mixture, 1 heaping tablespoon at a time using medium speed on mixer. Add flavorings to batter mixture and fold in grated carrots and nuts. Divide batter into three 8" layer pans, greased and floured. Bake in a preheated 350 degree oven for 30 minutes or until cake tests done. Cool on wire rack for 10 minutes and remove from pan. Ice with pineapple icing when cake layers are completely cool.

Pineapple Icing:

Cream powdered sugar, butter and cream cheese until light and fluffy. Add flavorings and crushed pineapple, spread on cake.