-THE REGISTER-
1 1/2 c Sugar 1 ts Salt
1 1/2 c Oil 2 ts Cinnamon
4 Eggs 2 c Carrots, grated
2 c Flour 8 3/4 oz Cn crushed pineapple, drain
2 ts Baking powder 1 c Golden raisins
1 1/2 ts Baking soda 1/2 c Chpd nuts
FROSTING
1/2 c Butter 1 ts Vanilla
8 oz Cream cheese 1 lb Confectioners’ sugar, sifted
Lawry’s, L.A. Mix sugar, oil and eggs together. Sift together flour,
baking powder, baking soda, salt,a nd cinnamon. Combine with egg
mixture. Add carrots, pineapple, raisins, and nuts; blend. Turn int 2
greased and floured 9″ layer pans or one 13x9x2″ baking pan. Bake
350F, 25-30 mins for 9″ pans, or 35-40 mins for larger pan. Cool a
few mins in pans. Turn out and cool on wire racks. Frosting: Combine
butter, cream cheese, and vanilla; cream well. If too thick, add a
small amount of milk. Frost cooled cake.
Yields
1 cake