Carrot Cake

Name: Carrot Cake
Ingredients: 1 1/2 c. Wesson oil; 2 c. sugar; 2 eggs; 2 c. grated carrots; 2 c. crushed pineapple, drained; 3 1/2 c. sifted flour; 1 c. black walnuts, chopped; 1 tsp. baking soda (optional); 1/2 tsp. salt (optional); 1 tsp. cinnamon (optional); 1 tsp. vanilla (optional)

11 ingredients

9 steps

Ingredients

1 1/2 c. Wesson oil
2 c. sugar
2 eggs
2 c. grated carrots
2 c. crushed pineapple, drained
3 1/2 c. sifted flour
1 c. black walnuts, chopped
1 tsp. baking soda (optional)
1/2 tsp. salt (optional)
1 tsp. cinnamon (optional)
1 tsp. vanilla (optional)

Directions

1

Cream oil, sugar and eggs; mix well.
2

Add pineapple and grated carrots; mix well.
3

Sift flour, soda, salt and cinnamon.
4

Add to creamed mixture.
5

Add vanilla.
6

Pour into greased and floured pan and bake at 350° for 35 minutes or until cake springs back.
7

This makes two 9-inch layer pans.
8

If using tube pan, bake at 350° for 1 hour or until done.
9

Frost with my Cream Cheese Frosting.