Glorified Carrot Cake

Glorified Carrot Cake
 
 1 pound of carrots,  trimmed and peeled
 1 1/2 cups of salad oil
 1 cup of sugar
 4 Eggs
 2 cups of flour
 2 teaspoons of baking powder
 2 teaspoons of baking soda
 2 teaspoons of cinnamon
 1 teaspoon of salt
 1/2 cup of chopped pecans
 Pineapple cream cheese
 FROSTING
 one 8 ounce package of cream cheese
 1/2 cup of butter, softened
 one 8 ounce can of crushed pineapple
 1 teaspoon of vanilla

Instructions:

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:20 +0200 From: louann@teda.eda.teradyne.com (Lou Ann Smith) Author: Mrs. Jim Pontiero, Kimball, South Dakota)

Grease and flour 3 (8-inch) layer cake pans. Grate carrots finely. Mix oil and sugar in large bowl. Beat in eggs, one at a time. Sift together dry ingredients and add to egg mixture, blending well. Stir in grated carrots and add pecans. Turn into prepared cake pans. Bake in preheated 350ºF. oven for 30 minutes or until cake is done. Cool in pans for 10 minutes. Remove cake layers and cool thoroughly before frosting. Cut each layer in half, crosswise. Spread frosting between layers and on top of cake. Garnish with pecan halves, if desired. Pineapple Cream Cheese Frosting: Beat cream cheese with butter until smooth. Add confectioners sugar a little at a time, beating until very smooth and fluffy. Blend in vanilla and drained pineapple. Chill about 30 minutes, until of spreading consistency. This cake freezes well either frosted or unfrosted.

REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.