Carrot Cake
Ingredients
Dry Ingredients
3/4 cup sugar
2 cups flour
1½ tsp baking soda
3 tsp baking powder
1 tsp salt
2 tsp cinnamon
Liquid Mixture
1 cup melted margarine
4 eggs
1 tsp vanilla
1 8½ oz crushed pineapple
2 cups grated carrots
Cream Cheese Icing
½ cup margarine
1 sm pk cream cheese
1 tsp vanilla
2 cups icing sugar
Directions
Mix dry ingredients. In separate bowl, beat eggs, add margarine and vanilla. Add liquid mixture to the dry ingredients and mix well. Drain pineapple and add; mix well. Add carrot and mix through. Pour into 3 9″ cake pans or large tube pan (greased and floured). OR for gift-giving you can use mini pans. Bake at 350⁰ approx 1 hour. NOTE: If using mini pans, the cake will be baked in 30 or 35 minutes, depending on your oven. Place cakes on a wire rake to cool.
Icing: Combine margarine cheese and vanilla and cream well. Gradually add icing sugar. Beat well. If too thick add a small amount of milk.
TIP: This recipe can be used as a base for any golden cake. Substitute carrot with 2 cups of berries. (Pineapple is optional but it keeps cake moist)
