Monday, October 27, 2008

Carrot Cake

1 c vegetable oil
2 c sugar
3 eggs
1 8-oz can crushed pineapple, undrained
2 c shredded carrots
2 t vanilla
3 c flour
1 t salt
1 t baking soda
1 t cinnamon
1/4 t Allspice (my addition)
1/4 t Nutmeg (my addition)
1 c raisins (I omitted)
1 c chopped walnuts or pecans

DIRECTIONS: preheat oven to 350°
Combine all dry ingrediants together in small bowl, wisk gently, set aside. Combine all wet ingrediants together in Large bowl, beat well. Add dry ingrediants to wet in large bowl and beat until well blended. Bake in a greased 13 X 9 pan at 350° for 45-50 minutes, or until a toothpick comes out clean from the center. Let cool completely, then frost. (see recipe below)

RECIPE BACKSTORY: This is an excellent Carrot cake, our favorite! 4boysmom from TOH said she made this cake for her & her husbands wedding cake ~~~

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