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1 1/2 c. all-purpose flour 1 c. sugar 1 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. salt 2/3 c. cooking oil 2 eggs 1 c. finely shredded raw carrot 1 tsp. vanilla 1/2 c. crushed pineapple (with juice) In a large mixing bowl, stir together dry ingredients. Add oil, eggs, carrots, pineapple and vanilla. Mix until all ingredients are moistened. Beat with electric mixer 2 minutes at medium speed. Pour batter into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake in 350 degrees oven for about 35 minutes; cool. Frost with Cream Cheese Frosting. Cream Cheese Frosting: 1 (3 oz.) pkg. cream cheese, softened 4 Tbsp. softened butter or margarine 1 tsp. vanilla dash of salt 2 1/2 c. sifted powdered sugar 1/2 c. chopped pecans Cream together cream cheese and butter or margarine. Beat in vanilla and salt. Gradually add sifted powdered sugar; blend in well. Stir in chopped pecans. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |