Title: Carrot cake #02
 Categories: Cake
      Yield: 12 Servings
 
      2 c  All-purpose flour
      2 c  Sugar
      2 ts Baking powder
      1 ts Baking soda
      1 ts Salt
      2 ts Cinnamon
  1 1/2 c  Oil
      3 c  Grated carrots
      4    Eggs
    1/2    -(up to)
      1 c  Pecans; chopped

MMMMM---------------------------ICING--------------------------------
      8 oz Softened cream cheese
      1    Box powdered sugar
      2 ts Vanilla
    1/2    Stick butter; softened
 
  CAKE:  Sift dry ingredients into large bowl. Add oil & mix
  thoroughly. Add eggs, one at a time. Mix thoroughly. Fold in carrots
  & pecans. Pour into 3 greased & floured 9-inch pans. Cook at 325 for
  30 minutes. Cool. ICING: Cream butter & cream cheese until smooth.
  Add vanilla & sugar. Ice between layers & on top. (NOTE: Additional
  ingredient: 1 small can crushed pineapple. Drain, reserving juice.
  Use a LITTLE pineapple juice with the icing. Punch holes in each
  layer of cake as you stack layers, drizzling pineapple juice on cake
  before icing each layer. After icing, put drained pineapple & chopped
  pecans on top.)
  
  RITA A. JOHNSON
  
  From , the Desoto School Mothers' Assn, Helena-West
  Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,