Carrot Cake

Carrot Cake Recipe

1 1/2 c corn oil
1 3/4 c sugar
3 ea eggs
2 c flour
2 t baking soda
1/2 t salt
3 t cinnamon
1/4 t cloves,Ground
2 c carrots,peeled & grated
1 c walnuts,chopped
8 oz pineapple,Crushed
**cream cheese frosting**
16 oz cream cheese
1 t vanilla
1 c powdered sugar
Beat together oil, sugar, and eggs until well combined. In a bowl, sift together flour, baking soda, salt, cinnamon, and cloves. Add to egg mixture and mix well. Drain pineapple well. Add carrots, walnuts, and pineapple to mixture. Blend to mix well. Pour batter into two 9″ round cake pans. Bake at 3506 for 1 hour or till toothpick inserted comes out clean.
Cream Cheese Frosting: Cream together cream cheese. Blend in powdered sugar and vanilla.

Old-Fashioned Carrot Cake Recipe

4 ea eggs
2 c sugar
3 c carrots,finely shredded
8 oz cream cheese,softened
1 1/2 c vegetable oil
2 c flour
2 t baking soda
2 t cinnamon,Ground
1 t salt
8 oz crushed pineapple,drained
1 c walnuts (optional),chopped
**butter cream frosting**
1/2 c butter (or margarine)
1/2 c shortening
2 T milk
3 c powdered sugar (up to 4 cups)
1 t vanilla
(optional) chopped walnuts
Beat eggs and sugar. Add carrots, cream cheese, and oil; beat until smooth. Add dry ingredients; mix well. Stir in pineapple and nuts. Pour into a greased 13″ x 9″ x 2″ pan.
For frosting, beat butter and shortening with powdered sugar until light and fluffy. Add vanilla and enough milk to make spreadable. Mix well, then frost cake and sprinkle with nuts.