MUSEUM CARROT CAKE
Pies, Cakes and Desserts
Ingredients
- 1 cake
- 1 1/2 cups corn oil
- 2 cups sugar
- 3 eggs
- 2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons soda
- 2 teaspoons vanilla
- 1 teaspoon salt
- 2 cups shredded carrots
- 1 cup chopped walnuts
- 1/2 cup crushed pineapple
Directions
Combine oil, sugar, eggs, flour, cinnamon, soda, vanilla, salt, carrots, walnuts and pineapple in a large bowl.
Mix until blended.
Pour into a greased 9x13 inch pan and bake at 350° one hour.
Ice with cream cheese icing.
Mix until blended.
Pour into a greased 9x13 inch pan and bake at 350° one hour.
Ice with cream cheese icing.
Source: PDF page 172
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