4 eggs
2 1/2 c. flour
2 tsp. baking soda
1 tbsp. cinnamon
1 tsp. salt
3 c. peeled, grated carrots
1 can (8 oz.) crushed pineapple, drained
1 c. chopped pecans
FROSTING:
8 oz. cream cheese, softened
6 tbsp. butter, softened
2 tbsp. vanilla
2 tbsp. grated orange rind
1 box (16 oz.) powdered sugar
Combine oil and sugar.
Add eggs, one at a time, beating well after each addition.
Sift together flour, baking soda, cinnamon and salt.
Add dry ingredients to oil mixture, stirring thoroughly.
Add carrots and pineapple, fold in pecans.
Pour into wellgreased tube pan.
Bake 1 1/4 hours at 325
degrees.
Frost when cool.
FROSTING:
Beat cream cheese and butter until creamy and fluffy.
Add remaining ingredients.
Spread evenly onto cake.
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UPSIDE
DOWN
RAISIN
CARROT
CAKE
1 c. raisins
1 1/2 c. flour
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