Recipe for cooking Carrot Cake Supreme

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Carrot Cake Supreme

3 c. grated carrots
2 c. all-purpose flour
2 c. sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
4 eggs
1 1/2 c. vegetable oil
1 1/4 tsp. vanilla extract or flavoring
1 (8 ounce) can crushed pineapple with juice
3/4 c. chopped pecans

Preheat oven to 350 degrees F.

Combine grated carrots, flour, white sugar, baking soda, baking powder, salt and ground cinnamon.

Stir in eggs, oil (this cake is VERY moist), vanilla extract or flavoring, pineapple and nuts. Mix well.

Spoon batter into greased and floured 9 x 13 in. rectangular pan.

Bake for 30 mins. or until done.

Let cool. Frost with Cream Cheese Frosting.

Frosting
3 1/2 c. powdered\sugar
8 oz. cream cheese, softened
1/2 c. butter, softened
1 1/4 tea. vanilla extract or flavoring

Combine confectioners\sugar, cream cheese, butter or margarine , vanilla extract and pecans.