*  Exported from  MasterCook  *

                         Marla Gibbs' Carrot Cake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             Raw sugar
   4                    Eggs
   1 1/2  c             Vegetable oil
   2      c             Unbleached flour
   2      ts            Cinnamon
   2      ts            Baking powder
   1 1/2  ts            Salt
   2      c             Carrots -- grated
  16      oz            Can crushed pineapple -- drained
   1      c             Pecans -- chopped
                        Frosting:
   8      oz            Cream cheese -- softened
   1      c             Butter -- softened
   1      ts            Vanilla
   1      lb            Powdered sugar -- sifted

In a mixing bowl, beat raw sugar and eggs thoroughly. Mix in
vegetable oil. Stir flour, cinnamon, baking powder, baking soda, and
salt together. Add to egg mixture, beating until just combined. Stir
in carrots, pineapple, and pecans. Spread evenly into 2 greased and
waxed paper lined 9" round cake pans. Bake at 350°F for 35 to
40 minutes or until cake pulls slightly away from the edge of pan.
Cool 10 minutes; remove cake from pan. Cool on wire rack.

In a large mixing bowl, beat together the cream cheese, butter, and
vanilla until light and fluffy. Gradually add powdered sugar. Beat
until smooth. Spread top of one layer with 1/4 of cheese mixture.
Place second lay on top and spread with frosting.

Formatted by Mary Wilson (BWVB02B)

From the recipe files of Carole Walberg


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