Wednesday, June 8, 2011

Carrot Cake

This one is for you, Sheila.

Carrot Cake
Preheat oven to 350 F

You have the option of using pineapple chunks or raisins for this recipe,  if you are going to use raisins, place 1 cup of raisins in a small saucepan and pour in enough water to cover the bottom of the pot, cover and heat until water is evaporated or raisins are plumped up.  Remove from heat, drain, set aside to cool. 

While raisins are plumping, combine and mix well:

1 1/2 cup Canola Oil
1 1/2 cup Sugar
2 Eggs, beaten
2 cups grated Carrot
3 tsp. Vanilla

In a separate bowl, combine and sift:
2 1/2 cups Flour
1 tsp. Salt  
1 tsp. Baking Soda
3 tsp. Cinnamon

Combine dry ingredients to wet ingredients and mix thoroughly, stir in the raisins (or 1 cup drained pineapple chunks) 

Pour into a greased 9x13 pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean. 

Cream Cheese Frosting

8 oz. Cream Cheese
1/2 cup Margarine

2 tsp. Vanilla

Beat until fluffy.  Gradually add:
3 - 4 cups powdered sugar (depending on how sweet you like it)
Mix until smooth. 
Spread on cooled cake. 

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