23 September, 1981

Carrot Cake | High Cotton Cookin'

This Carrot Cake is moist and spicy.


Carrot Cake ingredients
3 cups flour
2 cups sugar
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 eggs
1-1/2 cups oil
2 tsp vanilla
2 cups packed grated carrots
1 (8-oz) can crushed pineapple, drained
2 Tbsp grated orange rind 
1-1/2 cups chopped nuts
2 tubs cream cheese frosting

Notes: Buy one (1-LB) bag of carrots. 

Directions
Preheat oven to 350ºF. Grease and flour two (9-inch) layer pans.

Sift dry ingredients together. Blend together eggs, oil and vanilla.

Add dry ingredients and carrots, then pineapple, orange rind and nuts. Pour into prepared pans and bake for 30 to 35 minutes.

Frost with cream cheese icing.


This Carrot Cake recipe is from Marvell Academy Mothers' Association,  High Cotton Cookin' (Memphis: Wimmer Brothers, 1978), 234.

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Carrot Bread

Last Updated July 3, 2012

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