GOLDEN CARROT CAKE

GOLDEN CARROT CAKE image

Categories Dessert

Yield 5 freezer pans

Number Of Ingredients 13

4C. Flour
4 C. Sugar
4 Tsp. Baking Powder
2 Tsp. Salt
4 Tsp. Cinnamon
3 Tsp. Baking Soda
1 Tsp. Nutmeg
2 C. Oil (Crisco)
2 Tsp. Vanilla
8 Eggs
4 C. Grated Carrots
1 19 oz. Can crushed pineapple (drained)
2 C. Chopped Walnuts

Steps:

Preheat the oven to 350 degrees Combine all the dry ingredients and mix together. Stir in the oil until all the dry ingredients are wet. Beat the eggs slightly, then add the eggs and vanilla, at the same time,mix well. Add the pineapple, mix well. Add the carrots mix again, then the walnuts, mix again. Bake in preheated oven for approx 45 to 50 minutes. Until a toothpick comes out clean. Cream Cheese Icing: 1 C. Cream cheese softened at room temperature (do not use the tubs of presoftened spreadable cream cheese) 1/2 C. Butter (softened at room temperature) 1 1/2 Tsp. Vanilla 2 C. Sifted Icing sugar Cream together the butter and cream cheese, by hand or with a blender, until smooth. Add the vanilla, mix together. Then add the icing sugar, mix together. Spread over the cakes once they have cooled.