Gail's Mom's Carrot Cake recipe, inquiring Beth's want to know......

[Beth Y]

Gail, another Beth and I (her post on the other, now very long, "compliments" thread)both would love to have your Mom's "standard" carrot cake recipe to compare to your bundt cake recipe. They both sound good and, as I am a carrot cake fan (we had it as our wedding cake) I would love to try both.
Thanks.

[Gail]

Hi Beth,

Just noticed your post.
Let me check my stuff and see if I have the recipe on hand. Otherwise, I'm doubtful I'll be able to get to my mom's much before the weekend.

Hang on in there.

[Gail]

Got it!

CARROT CAKE

1 1/2 cups corn oil
2 cups sugar
3 eggs
2 cups flour
2 teaspoons baking soda
2 teaspoons vanilla
1 teaspoon salt
2 teaspoons ground cinnamon
2 cups grated carrots
1/2 cup crushed pineapple, drained
Cream Cheese Frosting (follows)

Combine the oil, sugar, eggs, flour, baking soda, salt, cinnamon, vanilla, carrots, walnuts, and pineapple in a large bowl. Mix until blended. Pour into a greased 13 x 9 inch pan and bake at 350 degrees for about an hour. Cool; then frost with the cream cheese frostign.

Makes 12 servings

CREAM CHEESE FROSTING

1 (3-ounce) package cream cheese
1 1/4 cups powdered sugar
1/2 cup butter or margarine
1/8 cup crushed pineapple
1/4 cup chopped walnuts

Mix the cream cheese, powdered sugar, and margarine until fluffy. Add the pineapple and walnuts, and mix well.

(From: Best Recipes from the Los Angeles Times, donated by the J. Paul Getty Museum, Pacific Palisades, CA)

Enjoy!

[Beth Y]

Oh, Gail, you are so good to me (and my waistline). Now, I feel compelled to make TWO cakes!

[Gail]

...why do I feel the need for an "evil" smiley?

Mamasue!!