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Carrot Cake (D, TNT)
Source: "A Jewish Mother's Cookbook," by Elaine Radis
Serves: 12

1 cup vegetable oil
1 cup sugar
1 cup brown sugar
4 egg
2 cups flour
2 teaspoon cinnamon
2 teaspoon baking soda
1/4 teaspoon salt
2 cups carrot, grated
8 ounces canned pineapple, crushed, drained (reserve juice)
2 tablespoons reserved pineapple juice
3/4 cup pecans, chopped fairly fine

6 ounces cream cheese, softened
1 teaspoon vanilla
3/4 cup powdered sugar
2 tablespoons milk

Make Cake:
In your mixer, combine first 4 ingredients in the largest bowl.

Sift together the flour, cinnamon, baking soda and salt. Mix into liquid ingredients. Stir in the carrots, pineapple with the juice you set aside and the nuts.

Pour into prepared BUTTERED 9"x13" cake pan.

Bake at 350°F until straw inserted in center of cake comes out clean. It takes about 45 minutes.

Combine cream cheese, butter and vanilla in your mixer using the small bowl.

Beat in the powdered sugar alternating with milk.

Spread on cake when it is cool.

Poster's Notes: This would be just as good with a sugar glaze, or no frosting...very moist.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A