---------- Recipe via Meal-Master (tm) v8.05
 
      Title: CARROT CAKE WITH CREAM CHEESE FROSTING
 Categories: Cakes
      Yield: 1 Servings
 
      2 c  Sugar
      4    Eggs
  1 1/2 c  Oil
      2 c  Flour; sifted
      2 ts Baking powder
  1 1/2 ts Baking soda
      3 ts Cinnamon
        pn Salt
      2 c  Grated carrots; finely grate
    3/4 c  Crushed pineapple; drained
    1/2 c  Chopped walnuts
           Frosting
      1    8 oz pkg cream cheese; softe
      1    Margarine; softened
      4 c  Powdered sugar
      2 ts Vanilla
 
  Recipe by: Shirley Schwaegerle Combine sugar, eggs and oil; sift flour,
  baking powder, baking soda, cinnamon and salt together; Add dry ingredients
  to sugar-egg mixture, and beat well. Add carrots, pineapple and walnuts.
  Mix well.  Pour batter into 3 well greased 9" cake pans (using about 1-1/2
  cups batter in each). Bake at 350 for 20-25 minutes. Remove cakes from pans
  and cool on racks.
  
  Cream together the cream cheese and margarine. Gradually add the powdered
  sugar and vanilla.  Beat mixture until light and fluffy.
  
  When cakes have cooled frost with cream cheese frosting using about 3/4 cup
  between each layer and rest on top. Do not frost sides.
 
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