| | Directions | | Preheat oven to 350° Cream together vegetable oil, sugar and eggs. Add carrots and pineapple. Sift together: flour, baking soda, salt and cinnamon and add dry ingredients to the creamed mixture slowly. Add nuts and vanilla. Beat well, pour into a greased and floured 9x13 pan and bake 45 to 50 minutes. Check doneness with a toothpick. Serve plain, with an icing of your choice or with a dollop of whipped cream. Icing: Cream together powdered sugar, butter, cream cheese and vanilla. Beat until soft and spreadable. |
|
|
| Ingredients | | - |  | Cake |
| - | | 1 1/2 cups vegetable oil |
| - | | 2 cups sugar |
| - | | 3 Eggs |
| - | | 2 cups carrots, grated |
| - | | 1 cup crushed pineapple, drained |
| - | | 2 1/2 cups Flour |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon Salt |
| - | | 1 teaspoon cinnamon |
| - | | 1 cup pecans or walnuts, chopped |
| - | | 1 teaspoon vanilla |
| - | | CREAM CHEESE ICING |
| - | | 1 box sifted powdered sugar |
| - | | 1 stick softened butter or margarine |
| - | | 1 package cream cheese, softened (3 oz pkg) |
| - | | 1 teaspoon vanilla |
| |
| |
