May
Recipe of the Day: Lydia’s Carrot Cake Recipe
In a smal bowl, blend and set aside:
2 C. Sugar
1 1/3 C Oil
3 Eggs, beaten
In a large bowl, sift together:
3 C. Flour
2 tsp. Baking Soda
2 tsp. Cinnamon
1 tsp. salt
Make a well in the flour mixture and pour egg mixture and stir well.
Add:
2 C. grated Carrots
1 C. chopped Walnuts
1 C. drained crushed Pineapple
1 C. Raisins
2 tsp. Vanilla
Blend together with spoon and pour into a greased 10″ tube pan.
Bake @ 350 for 1 hour & 15 minutes ( or until tested done w/toothpick)
(May take much longer to bake)
Cool for 15 minutes before removing from pan.
Can also bake in 2 9″ layer pans or 13″ x 9″ rectangle.
Cream Cheese Frosting:
Beat together:
6 oz. softened Phila Cream Cheese
6 oz. softened butter
3 C. XXXX Sugar (sifted)
1 tsp. Vanilla
A bit of Pineapple Juice, to make spreading consistency
