2 c Flour
2 c Sugar
2 ts Baking soda
2 ts Cinnamon
1 ts Salt
1 c Salad oil
4 Eggs
3 c Carrots; shredded
1 ts Vanilla
1 c Nuts; chopped (optional)
8 oz Crushed pineapple; drained
-ICING-
1/2 c Butter softened
1 lb Confectioners’ sugar
8 oz Cream cheese; softened
1 ts Vanilla
1 c Nuts; chopped
From: morrissey@stsci.edu (Mostly Harmless)
Date: Tue, 14 Sep 1993 16:50:10 GMT
Here are some carrot recipes i have gathered from the net lately. Enjoy!
From: cls@sassy.wyvern.com (Charles & Carol Lynne Shotton)
Date: Wed, 21 Apr 93 22:25:35 EST
The following recipe is from the Virginia Hospitality Cookbook.
Pre heat oven to 350. Sift dry ingredients together. Add the oil and eggs
one at a time. Beat until thoroughly mixed. Add carrots and vanilla. Mix
well. Pour into greased and floured 9 x 13 inch pan, and bake for 45
minutes.
Icing: Mix all ingredients together. Spread on top and sides of the cake.
Note: I keep this in the ‘fridge because of the cream cheese icing.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings