Mmmmm Carrot Cake

 

Carrot Cake an old favorite for many........

• 2 cups sugar
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 cups grated carrots
• 1 1/3 vegetable oil
• 2 eggs, beaten
• 1 cup chopped pecans
• 1 cup drained crushed pineapple
• 2 teaspoons vanilla extract
• 1/2 teaspoon lemon extract
• 1/2 teaspoon almond extract

Combine dry ingredients in a large mixing bowl. Add carrots, oil, and eggs. Beat until well mixed. Stir in remaining ingredients. Put batter in two 9x5x3-inch loaf pans. Bake at 350° for 1 hour. Frost with cream cheese frosting or glaze as desired.

Cream Cheese Frosting

• 1 package (3 ounces) cream cheese
• 1 tablespoon warm water
• 1 teaspoon vanilla extract
• 3 cups sifted confectioners' sugar

Beat cream cheese with water and vanilla; gradually add sugar, beating until smooth and spreading consistency. Makes 1 1/2 cups, enough to frost top and sides of a 9-inch square cake or top of a 13 x 9-inch cake.

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