The best delicious Carrot Cake #18 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot Cake #18 recipe today!
Hello my friends, this Carrot Cake #18 recipe will not disappoint, I promise! Made with simple ingredients, our Carrot Cake #18 is amazingly delicious, and addictive, everyone will be asking for more Carrot Cake #18.
What Makes This Carrot Cake #18 Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carrot Cake #18.
Ready to make this Carrot Cake #18 Recipe? Let’s do it!
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2 c Sugar
1 1/2 c Oil
4 Eggs
2 1/2 ts Baking powder
1 1/2 ts Baking soda
2 ts Cinnamon; or more
1 ts Salt
2 c Carots; grated
1 cn (8.5-oz) crushed pineaple
-(we like chunked better)
1 c Coconut (sorry Leanda)
1/2 c Chopped nuts
FROSTING
1/2 c Margarine
8 oz Cream cheese
1 ts Van.
1 lb Conf. sugar
From: Diane Inkel nc501121@NCCVAX.WVNET.EDU
Date: Thu, 1 Aug 1996 14:53:13 -0500
Mix sugar, oil, eggs.Add flour, baking powder, paking soda , cinnamon, salt
Mis well. Add carrots, crained pineapple, nuts and coconut. Bake in a 13 x
9 x 2 in pan for 50-55 min at 350.
Frosting: Blend and spread.
This is the best carrot cake I’ve had in my life, short (HA!) as it has
been.
EAT-L Digest 31 July 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
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