Carrot Cake
- From
- Julie Grancer
- Source
- Handwritten recipe card
- Serves
- 12
- Cook
- 45 min
Ingredients
- 2 1/2 c. flour
- 1 1/2 c. sugar
- 1/2 tsp. salt
- 1 tsp. soda
- 1 tsp. cinnamon
- (sift together)
- 3 beaten eggs
- 1 1/2 c. liquid oil
- 1 Tbsp. vanilla
- 1 c. raisins, w/ about 1/2 c to 1 c boiling water
- 1 lg. can drained crushed pineapple
- 2-4 c. grated carrots
- 1 c. chopped nuts
Frosting:
- 1 - 8 oz cream cheese
- powdered sugar, to taste
- 1/2 tsp. vanilla
Steps
- Sift flour, sugar, salt, soda, and cinnamon together.
- Beat eggs, oil, and vanilla together.
- Combine sifted dry ingredients with egg mixture.
- Add raisins (soaked in boiling water), drained crushed pineapple, grated carrots, and chopped nuts.
- Pour batter into a greased 9x13 pan.
- Bake at 350°F for 45 minutes.
- For frosting, beat cream cheese with powdered sugar and vanilla until smooth; frost cooled cake.
See also: Carrot Cake