Gen Kidwell

Family Cookbook
by Gen Kidwell

Carrot Cake

2 cups of flour
2 teaspoons of baking powder
1 teaspoon of soda
1 teaspoon of salt
2 teaspoons of cinnamon
1 ½ cups of cooking oil
2 cups sugar
4 eggs
2 cups of grated carrots
1 - 15 oz can of crushed pineapple with juice
1 cup of chopped pecans

Mix oil, sugar and eggs in a mixer.

Add flour baking powder, salt, soda, cinnamon, beat then add carrot, pineapple and pecan or walnuts and mix well.

Bake this in a jelly roll pan as this is a big cake you can bake it in layer pans which is what I do because it looks so pretty.

Bake at 300 degrees for about 25 minutes for layer pans or 45 to 50 minutes for jelly roll size.

Put a cream cheese frosting on this.

Cream Cheese Frosting

1 - 8 oz of cream cheese softened
1 stick of margarine or butter softened
6 cups of powdered sugar
1 tablespoon of vanilla

Enough milk to make it spread able. Go easy on the milk you don't want it too loose.

I like toasted chopped pecans on top! I like pecans on everything!!!


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