14 Carrot Cake

Name: 14 Carrot Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 16 serving(s)
Ingredients: 2 cups flour; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons cinnamon; 2 cups sugar; 1 1/2 cups oil; 4 eggs; 2 cups carrots; 1 (8 1/2 ounce) can pineapple; 1/4 cup walnuts; 1 -3 ounce cream cheese; 1 1/4 cups powdered sugar; 1/2 cup margarine; 1/8 cup pineapple; 1/4 cup walnuts

(2)

Recipe by Kathy2 in Salt Lake

Nutty Carrot Cake, a favorite of nuclear and civil engineers from Bechtel Power Corp., the makers of Hoover Dam. Serves 16 or 8 that are hungry.

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READY IN: 1hr 20mins

SERVES: 16

UNITS: US

INGREDIENTS

Nutrition

2

cups flour
2

teaspoons baking powder
1 ¹⁄₂

teaspoons baking soda
1

teaspoon salt
2

teaspoons cinnamon
2

cups sugar
1 ¹⁄₂

cups oil
4

eggs
2

cups carrots
1

(8 1/2 ounce) can pineapple
¹⁄₄

cup walnuts
1 -3

ounce cream cheese
1 ¹⁄₄

cups powdered sugar
¹⁄₂

cup margarine
¹⁄₈

cup pineapple
¹⁄₄

cup walnuts

DIRECTIONS

Drain a can of crushed pineapple and chop walnuts, setting aside 1/8 C of pineapple for frosting. Grate carrots to two Cups. Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Stir in carrots, pineapple, leaving 1/8 C for frosting and 1/4 C walnuts. Pour into greased and floured 9 x 13 pan. Bake at 350 degree F 35 minutes to one hour or until top springs back when touched lightly. Let cool.
Mix cream cheese, sugar and margarine until fluffy. Add left over pineapple and walnuts and mix well. Apply to cooled cake. Consume. Yum!

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