Nutty Carrot Cake Food

NUTTY CARROT CAKE

Steps:

• Pre heat oven to 350 degrees.
• Cream margarine and sugar together until light and fluffy.
• Blend in carrots, eggs and vanilla.
• Add combined dry ingredients alternately with milk, mixing well after each addition.
• Stir in nuts.
• Pour into greased foulred 9x13 pan.
• Bake for 45 to 50 minutes or until wooden pick inserted into center comes out clean and dry.
• While baking make frosting:.
• Combine cream cheese, milk and vanilla, mixing until blended. Gradually add sugar, mixing well after each addition.
• After cake has cooled frost cake and top with chopped nuts if desired.

14 CARROT CAKE

Steps:

• Drain a can of crushed pineapple and chop walnuts, setting aside 1/8 C of pineapple for frosting. Grate carrots to two Cups. Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Stir in carrots, pineapple, leaving 1/8 C for frosting and 1/4 C walnuts. Pour into greased and floured 9 x 13 pan. Bake at 350 degree F 35 minutes to one hour or until top springs back when touched lightly. Let cool.
• Mix cream cheese, sugar and margarine until fluffy. Add left over pineapple and walnuts and mix well. Apply to cooled cake. Consume. Yum!

NUT-FREE CARROT CAKE

Steps:

• Beat oil and sugar, then add eggs.
• Add and mix the rest of the cake ingredients in the order given Beat for 1 minute.
• Pour into 3 9-inch cake pans.
• Bake at 350°F for 35 minutes.
• Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time.
• Beat until smooth.

NUTTY PINEAPPLE CARROT CAKE

Steps:

• Beat together oil and sugar, add eggs and beat well.
• Add flour, baking powder and cinnamon, mix well.
• Add remaining ingredients and mix well.
• Pour into a parchment paper-lined, 9x9-inch pan and bake in a preheated 350 degree Fahrenheit oven for 45 to 50 minutes.