Bev’s Carrot Cake
Difficulty: easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour
2 cups sugar
4 eggs
1 1/2 cups oil
2 cups flour
2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt (optional)
2 tsp cinnamon
1 (19 oz) can crushed pineapple, drained
2 cups carrots, grated
1 1/2 cups walnuts or pecans
Icing:
1 pkg cream cheese, room temperature
2 cups icing sugar
1/4 cup butter
1 tsp vanilla
4 eggs
1 1/2 cups oil
2 cups flour
2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt (optional)
2 tsp cinnamon
1 (19 oz) can crushed pineapple, drained
2 cups carrots, grated
1 1/2 cups walnuts or pecans
Icing:
1 pkg cream cheese, room temperature
2 cups icing sugar
1/4 cup butter
1 tsp vanilla
Cream sugar, eggs and oil. In another bowl, combine flour, baking powder, baking soda, salt and cinnamon. Add to creamed mixture, then add crushed pineapple, carrots and nuts. Mix well. Pour into greased tube pan. Bake at 350F for 1 hour, or until cake is done when tested. Let cool. To make icing, mix all ingredients together with electric mixer until fluffy. Spread over cooled cake.
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