Karen’s famous carrot cake. Its moist, and tasty–and well known in these parts!
Carrot Cake
adjusted for high altitude.
Servings 8 people
Ingredients
- 2-1/2 c carrots, coarsely grated
- 2 c sugar
- 4 eggs
- 1-1/2 c oil
- 2-1/2 c flour
- 2 t baking soda
- 1 t cinnamon
- 1 t salt
- 1 8 oz can pineapple, crushed, undrained
- 1/2 c pecans, chopped
Instructions
- Cream sugar and oil, mix well. Add eggs, 1 at a time. Beat until creamed well.
- Stir in grated carrots, undrained pineapple and nuts.
- Add flour, baking soda, salt and cinnamon. Mix well.
- Prepare 2 greased and floured 8 in cake pans, and 1 loaf pan. Turn the mix into the prepared pans. [Enough should be left over for a loaf pan also.]
- Bake 350 degrees for 35-40 min, or until cake tests almost done. Do not overbake.
- Cool a few minutes, then turn out and cool on wire racks.
- Between layers, fill generously with cream cheese icing; spread remaining icing on outside of cake.
Notes
Adjusted for high altitude.