Carrot Cake
Ingredients
- 1 cup granulated sugar
- 1½ cups grated carrots
- 2 large whole eggs
- 2 cup sifted powdered sugar
- 4 oz cream cheese
- ¼ cup margarine without salt
- ½ cup canola oil
- 2 cups all-purpose white flour
- 1 cup crushed pineapple in juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- 1 teaspoon vanilla extract (for cake)
- 1 tablespoon vanilla extract (for icing)
Directions For Cake
- Preheat oven to 375*F.
- Combine sugar, oil, and eggs. Beat well.
- Add carrots and vanilla. Beat until smooth.
- Drain pineapple well. Add 2 cups flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground cloves, and crushed pineapple. Mix well.
- Pour into greased and floured 9x13-inch cake pan.
- Bake for 30 minutes. Cool in pan for 10 minutes. Remove from pan; Garnish with whipped cream and top with icing (optional);
For icing
- Soften cream cheese. Mix together 4 oz cream cheese, 1/4 cup unsalted margarine.
- Add 1 tablespoon vanilla and 2 cups powdered sugar.
- Spread over cooled cake. Use extra powdered sugar if icing needs to be stiffened.
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