Carrot Cake

1 1/4 cup Vegetable Oil
2 cup Granulated Sugar
1 tsp Vanilla
4 Large Eggs
2 cup all-purpose Flour
2 tsp Baking soda
2 tsp ground Cinnamon
2 tsp Salt
2 cup Carrots, shredded

3/4 cup Walnuts or Pecans, chopped
8 1/2 ounces crushed Pineapple (undrained)

In large bowl, blend oil and sugar on low until well mixed. Add vanilla.

Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in nuts, pineapple and carrots by hand.

Pour batter into well-greased and floured 9x13 pan.  Bake at 350 degrees for about 40-45 or until tested with toothpick inserted in the middle comes out clean.

Cool in pan, then top with a dusting of powdered sugar or frosting of your choice (we really like Cream Cheese frosting).


4 oz. Butter
8 oz. Cream Cheese
1/2 teaspoon Vanilla
1 lb. Powdered Sugar
Pinch of Salt

Cream softened butter, cream cheese, pinch of salt and vanilla until smooth, add powdered sugar - a little at a time until well blended.

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