Monday, 20 November 2006

Mom's Carrot Cake

This recipe uses less oil than some carrot cake recipes but is still moist and delicious!
1-1/2 cups sugar (you can use part splenda)
3 eggs
3/4 cup oil
2-1/4 cups flour (white or part whole wheat)
2-1/4 teaspoons baking powder
1 teaspoon salt
1-1/2 teaspoons baking soda
1-1/2 teaspoons cinnamon
2-1/4 cups grated carrot
3/4 cup crushed canned pineapple

Beat eggs with sugar and oil. Stir together with dry ingredients and beat until smooth. Stir in carrots and pineapple to blend. Raisins and/or chopped walnuts can also be added.

Bake in a 9x13 inch pan at 350 degrees F for 40 -45 minutes.

When cooled, spread top with cream cheese icing....
4 oz. cream cheese, 1-1/2 tbsp butter, sufficient icing sugar for a good spreading consistency.

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