Recipes

[luvsbulldogs]

I was wondering if anyone has made this carrot cake recipe? My question is the amount of pineapple.....is it 18 oz. or 1-8 oz can? I know that Diamond Girly posted it and said that she had made it.

CARROT CAKE

Grease & flour two 9 inch round pans.

Preheat oven to 350 degrees.

2 Cups Flour (Sifted)

2 Teaspoons Soda

1 Teaspoon Salt

4 Eggs (Separated)

2 Cups Sugar

2 Teaspoons Cinnamon

1 1/2 Cups Vegetable Oil

3 Cups Shredded Carrots

1 8 Ounce Crushed Pineapple (Drained)

Mix dry ingredients, add oil mixing thoroughly, add yolks mixing thoroughly. Add carrots & pineapple.

Beat the egg whites until frothy, not even to soft peaks (just increase their volume a little bit). Then add the beaten whites to the other mixture & your batter will be a little thicker than a regular cake batter. Pour into prepared cake pans.

Bake at 350 for 40 to 45 minutes. Cake should spring back when touched lightly in the middle. Cool completely before frosting.

ICING FOR CARROT CAKE

1 Stick Butter (Softened)

8 Ounce Cream Cheese (Softened)

2 Teaspoons Vanilla

1 Cup Chopped Pecans

1 Box Confectioners Sugar

Beat together butter & cream cheese. Add vanilla, then gradually beat in sugar. Stir in chopped nuts. (If too thick add a few drops of milk BUT this should not be necessary).

The sides of the cake do not need to be frosted so just fill between the layers & top of the cake.

Keep in refrigerator.

Diamonds22