Carrot Cake

I prefer no pineapple in the cake. For fruit flavor I bake two layers and "frost" between the layers with apricot preserves.

Ingredients

• 3 eggs
• 2 cups sugar
• 1-1/2 cups salad oil
• 3 cups flour
• 2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. nutmeg
• 1 tsp. cinnamon
• 1 tsp. vanilla
• 1 cup chopped nuts
• 1- 16oz can crushed pineapple (do not drain )
• 2 cups grated carrot
• 1 cup raisins ( optional )
• Frosting:
• 1 (3oz) pkg cream cheese-softened
• 1/4 cup butter or margarine - softened
• 2 tsp. vanilla
• 1/2 box powdered sugar ( 2 cups )

Directions

Beat eggs. Add sugar and beat till thick and lemon colored. Add oil and beat well. Sift dry ingredients together and add to sugar-egg mixture. Add vanilla, crushed pineapple with its juice, and carrots. Add nuts and raisins. Pour into greased & sugared tube pan or 9x13 pan. Bake at 350 for the tube pan, 40-45 min for the loaf pan. For frosting, combine all ingredients and spread on cooled cake. Use as much more or less powdered sugar as needed to achieve desired consistency.

Submitted 6/13/05.
Source: St. Timothy's Church Cookbook, Ks
Submitted By: Nancy Quinn
herselfq@aol.com
Carrot Cake