Carrot Cake

  •   3 cups sifted flour
  •   2 cups sugar
  •   2 teaspoons cinnamon
  •   1 1/2 teaspoons baking soda
  •   1 1/2 teaspoons salt
  •   1 teaspoon baking powder
  •   Small can (8 oz.)crushed pineapple, drained, reserve juice
  •   3 eggs, beaten
  •   1 1/2 cups vegetable oil
  •   2 teaspoons vanilla
  •   2 cups shredded carrots, loosely packed
  •   1 1/2 cups chopped pecans or walnuts Frosting:
  •   3 ounces cream cheese
  •   2 cups confectioners' sugar, sifted
  •   1/2 teaspoon vanilla
  •   1/2 teaspoon maple flavoring (optional)

Mix together all of the dry ingredients. Add the pineapple juice, eggs, oil and vanilla. Beat 3 minutes.

Fold in pineapple, carrots and nuts.

Bake in a greased and floured tube pan in a 325 °F. oven for 1 1/2 hours. Cool and frost.

Make the frosting: Beat together the softened cream cheese with the remaining ingredients until smooth

Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more


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