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3 c. all-purpose flour 2 c. sugar 2 tsp. baking powder 2 tsp. soda 2 tsp. cinnamon 1 tsp. salt 1 1/3 c. oil 4 eggs 2 c. grated carrots 1 (8 oz.) can crushed pineapple (undrained) 2 tsp. vanilla Sift together all dry ingredients into a large mixing bowl. Add all other ingredients and stir until moistened. Then beat 2 minutes on medium speed. Bake in a greased and floured 9 x 13 pan at 325 degrees for 40 minutes or until firm in the center of cake. Remove from pan and place on cooling rack. Cream Cheese Icing: 1 (8 oz.) pkg. cream cheese, softened 1 stick margarine, softened dash of salt 2 tsp. vanilla 1 box sifted confectioners sugar 1 c. chopped pecans Cream together cream cheese, margarine, salt and vanilla. Gradually add sugar and beat until smooth and creamy. Stir in 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. |