Combine: 1 cup sugar 1 cup cooking oil 3 eggs (added separately)
Preheat oven to 300 degrees Farenheit. Add the dry ingredients to the wet mixture and stir well. Fold in two cups of grated carrots and 1 cup of chopped walnuts (optional). Pour into 9x13" non-stick pan and bake for 50-60 minutes or until done. (Make sure it is cooked)
Icing: 8 oz. package of cream cheese 1/2 cup butter (or less) 1 1/2 cup of icing sugar (I just add icing sugar 'till the mixture tastes right)
4 large eggs 1 1/2 cups oil 2 cups sugar 2 3/4 cups coarsely grated carrots 1 8 oz can crushed pineapple (drained) 3/4 cup chopped walnuts or pecans 1 cup shredded sweetened coconut
Sift together flour, baking powder, soda, salt, and cinnamon. In a large bowl, mix sugar, oil, and eggs. Add flour mixture a little at a time, mixing well after each addition. Add carrots, pineapple, nuts, and coconut and blend thoroughly. Turn into either: -- 3 greased and floured cake pans -- 1 9x12 greased and floured cake pan (deep)
Bake at 350 for 35-40 minutes. If removing cake from pan, let cool for about ten minutes before removal. Cool completely. Frost w/cream cheese frosting. Carrot cake will keep well in refrigerator for at least a week.
Cream Cheese Frosting
1/2 cup butter or margarine 1 8 oz package cream cheese 1 1/2 tsp vanilla 1 1 pound package confectioner's sugar (start w/about 1/2 pound and add to taste - 1 lb may be too sweet)
Soften butter and cream cheese. Cream together with vanilla. Sift in confectioner's sugar and blend well. If too thick, add one teaspoon of milk to thin frosting.
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