Angies Carrot Cake

Name: Angies Carrot Cake
Ingredients: 34 cup oil; 1 12 cups sugar; 3 eggs; 1 12 teaspoons vanilla; 2 cups sifted flour; 1 teaspoon salt; 2 teaspoons baking soda; 12 teaspoon cinnamon; 2 cups shredded carrots (approx. 3 lg. carrots); 1 cup chopped nuts (I use walnuts); 1 cup raisins, soaked and drained (I use white raisins); 12 cup crushed pineapple, drained (small can)

12 ingredients

11 steps

Ingredients

34 cup oil
1 12 cups sugar
3 eggs
1 12 teaspoons vanilla
2 cups sifted flour
1 teaspoon salt
2 teaspoons baking soda
12 teaspoon cinnamon
2 cups shredded carrots (approx. 3 lg. carrots)
1 cup chopped nuts (I use walnuts)
1 cup raisins, soaked and drained (I use white raisins)
12 cup crushed pineapple, drained (small can)

Directions

1

mix and combine oil, sugar, eggs, vanilla - mix sifted flour, salt, baking soda and cinnamon together - add to oil mixture - mix well until blended.
2

butter large pan - bake until toothpick is dry - 350 degrees for 45-60 minutes, depending on your oven.
3

CREAM CHEESE ICING FOR CARROT CAKE.
4

1 - 8 oz.
5

cream cheese - softened.
6

1 - stick unsalted butter - softened.
7

1 cup confectionary sugar.
8

2 tablespoons orange juice.
9

1 tablespoons fresh lemon juice.
10

1/2 cup heavy cream.
11

beat cream cheese and butter until blended - beat in 3/4 cup sugar, oj and lemon juice until light & fluffy - beat heavy cream on medium-high speed until it forms soft peaks - gradually add remaining 1/4 cup sugar and beat to stiff peaks - fold whipped cream into cream cheese mixture to blend - makes 3 cups.