CARROT CAKE

By gammy

LAURA EMERY'S RECIPE FROM A BAKERY IN NY

Ingredients

• 3 CUPS FLOUR
• 2 CUPS SUGAR
• 2 TEASPOONS CINNAMON
• 1-1/2 TEASPOONS SODA
• 1-1/2 TEASPOONS SALT
• 1 TEASPOON BAKING POWDER
• 1 8 OZ CRUSHED PINEAPPLE
• 3 EGGS BEATEN
• 1-1/2 CUPS SALAD OIL
• 2 TEASPOONS VANILLA
• 2 CUPS GRATED CARROTS, LOOSELY PACKED
• 1-1/2 CUPS CHOPPED NUTS

Preparation

Step 1

BAKE FOR 1 HOUR AT 325 DEGREES. TEST WITH TOOTHPICK AS IT MAY TAKE UP TO
1-1/2 HOURS.

ICING;

CREAM CHEESE
BUTTER
POWDERED SUGAR

NO MILK IS NEEDED BUT BE SURE CREAM CHEESE AND BUTTER IS SOFTENED.

BAKE IN 9X13 PAN OR 2 LAYER PANS