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carrot cake #2

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups Flour

  2. 1 teaspoon Salt

  3. 1 teaspoon Soda

  4. 1 teaspoon Cinnamon

  5. 3 Beaten eggs

  6. 1 1/2 cup Vegetable oil

  7. 2 cups Grated carrots

  8. 1 small Cn crushed pineapple

  9. 2 teaspoons Vanilla

  10. 1 1/2 cup Chopped pecans

  11. Glaze:

  12. 2 cups Sugar

  13. 1 cup Milk

  14. 1 teaspoon Butter

  15. 1 teaspoon Vanilla

Instructions Jump to Ingredients ↑

  1. Into a large mixing bowl sift dry ingredients. Add eggs, oil, carrots, & pineapple. Mix well. Add vanilla & pecans. Bake in tube pan or 6 1/2x 10½-inch oblong cake pan for one hr. at 350 degrees.

  2. Glaze with the following, if desired.

  3. Glaze:

  4. Combine sugar & milk in saucepan. Bring to a boil & cook over low heat until mixture forms a soft ball in water. Cool. Add butter & vanilla; beat until creamy. Pour over cake. ~-

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