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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe I've had since the 80's. It was given to me by a lady I worked with who was a great cook. I have tweaked it a bit through the years to better suit my taste. But basically it is the same recipe. Ingredients:
2 cups flour |
2 cups sugar |
1 tsp. salt |
2 tsp. baking powder |
1 1/2 tsp baking soda |
2 tsp. cinnamon |
3/4 cups vegetable oil |
2 cups grated carrots |
4 large eggs |
1 (8 oz.) can crushed pineapple well drained |
1 cup chopped walnuts or pecans |
Directions:
1. Preheat oven to 350 degrees
2. Lightly grease to round cake pans
3. Combined all the dry ingredients in a bowl and set aside
4. In a mixer bowl add all the wet ingredients
5. On a low speed setting blend the wet ingredients just until they are well blended.
6. Slowly add the dry ingredients and mix well at a med/low speed for about two minutes.
7. Stir in the nuts by hand.
8. Bake for 55-60 minutes (Use the toothpick test)
9. Cool cake completely before frosting.
10. May I suggest that you frost your cake with a good cream-cheese frosting recipe.
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