Cake:
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 3 tsps cinnamon
- 1/3 cup buttermilk
- 4 eggs
- 2 tsps baking soda
- 1 tsp salt
- 2 tsps vanilla
- 2 cups flour
- 2 cups grated raw carrots (*tightly packed)
- 1 can (8 oz) crushed pineapple, drained
Frosting:
- 1 stick margarine, softened to room temperature*
- 1 package of cream cheese (8 oz.) softened to room temperature*
- 1 box confectioner's powdered sugar
- 1 cup chopped pecans (optional)
- For cake, mix ingredients together in given order.
- Bake at 325 degrees in bundt pan or two 8" round cake pans for one hour or until toothpick comes out clean.
- For frosting, mix ingredients together with beater until smooth. Frost completely cooled cake.
- Sprinkle with chopped pecans for a pretty presentation.
*I have learned the hard way (being impatient) that softening the margarine and cream cheese in the microwave is not the same thing as room temperature. It messes up the consistency of the frosting. Just remember to pull margarine and cream cheese out the morning you are going to frost the cake.
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