Title: Carrot cake #12
 Categories: Cake
      Yield: 16 Servings
 
      2 c  Flour
      2 c  Sugar
      2 ts Baking soda
      2 ts Cinnamon
      1 ts Salt
      1 c  Salad oil
      4    Eggs
      3 c  Carrots; shredded
      1 ts Vanilla
      1 c  Nuts; chopped (optional)
      8 oz Crushed pineapple; drained

MMMMM---------------------------ICING--------------------------------
    1/2 c  Butter softened
      1 lb Confectioners' sugar
      8 oz Cream cheese; softened
      1 ts Vanilla
      1 c  Nuts; chopped
 
  From: morrissey@stsci.edu (Mostly Harmless)
  
  Date: Tue, 14 Sep 1993 16:50:10 GMT
  
  >Here are some carrot recipes i have gathered from the net lately.
  Enjoy! From: cls@sassy.wyvern.com (Charles & Carol Lynne Shotton)
  
  Date: Wed, 21 Apr 93 22:25:35 EST The following recipe is from the
  Virginia Hospitality Cookbook.
  
  Pre heat oven to 350.  Sift dry ingredients together.  Add the oil
  and eggs one at a time.  Beat until thoroughly mixed.  Add carrots
  and vanilla.  Mix well.  Pour into greased and floured 9 x 13 inch
  pan, and bake for 45 minutes.
  
  Icing: Mix all ingredients together.  Spread on top and sides of the
  cake.
  
  Note:  I keep this in the 'fridge because of the cream cheese icing.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /CAKES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe