Carrot Cake Recipe

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Carrot Cake Recipe

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2 cups sifted all-purpose flour

½ teaspoon salt

2 ½ cups sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1 cup vegetable oil

3 large eggs

1 ½ teaspoons vanilla

2 cups grated carrots

1 to 2 cups chopped nuts

1 small can crushed pineapple

Preheat the oven to 325 degrees. Grease and flour a 10-inch tube pan.

Mix and sift all the dry ingredients together. Add the oil, eggs and vanilla to the dry ingredients; mix well. Add the carrots, nuts and pineapple; mix well. Pour into the prepared tube pan and bake for 1 hour and 15 minutes. When totally cool, turn out of the pan onto a cake platter and frost with cream cheese frosting.

Frosting:

1- 8 ounce package cream cheese, at room temperature

1 teaspoon vanilla

1 pound confectioners’ sugar

Cream the cream cheese and vanilla together. Add the confectioners’ sugar, a little at a time, and beat until smooth and creamy. Spread on the tube cake.


Source: Favorite Recipes from Progressive Farmer, 1967

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