Carrot Cake with Pineapple Recipe
Ingredients
| Eggs | 3 , beaten | |
| Sugar | 2 Cup (16 tbs) | |
| Cooking oil | 1 1/3 Cup (16 tbs) | |
| Flour | 3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Vanilla | 2 Teaspoon | |
| Baking soda | 2 Teaspoon | |
| Cinnamon | 2 Teaspoon | |
| Carrots | 2 Cup (16 tbs), grated | |
| Pecans and walnuts | 1 Cup (16 tbs), chopped | |
| Crushed pineapple | 1 Cup (16 tbs), drained |
Directions
Blend eggs, sugar and cooking oil.
Sift together flour, salt, soda and cinnamon.
Stir in, with the flour mixture, the grated carrots, chopped nuts, pineapple and vanilla.
Pour the batter into a 10" tube pan, ungreased, and bake at 350° for one hour and 15 minutes (75 minutes).
Cool cake right-side up 25 minutes, then loosen around sides.
Ice with a lemon glaze.
Winner of three ribbons.
Sift together flour, salt, soda and cinnamon.
Stir in, with the flour mixture, the grated carrots, chopped nuts, pineapple and vanilla.
Pour the batter into a 10" tube pan, ungreased, and bake at 350° for one hour and 15 minutes (75 minutes).
Cool cake right-side up 25 minutes, then loosen around sides.
Ice with a lemon glaze.
Winner of three ribbons.
Chef
