Mystery Carrot Cake

Name: Mystery Carrot Cake
Prep time: 20 min
Total time: 20 min
Yield: 12 serving(s)
Ingredients: 2 cups all-purpose flour; 1 1/2 cups sugar; 3/4 cup mayonnaise (Hellman's is my preference); 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 3 eggs; 1 (8 ounce) can crushed pineapple in juice, undrained; 2 cups finely shredded carrots (about 4 medium); 3/4 cup chopped pecans or 3/4 cup walnuts

(2)

Recipe by Chef #595840

This recipe makes a wonderfully moist cake, the ultimate carrot cake. The recipe came from one of the Betty Crocker recipes books that you find at the checkout. After using it for years, I lost the recipe. I was never able to find the recipe posted anywhere. Tonight I found the original booklet. I am so excited. I am posting the recipe to share and to ensure the location.of the recipe. I hope you enjoy this cake as much as my family does.

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READY IN: 20mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

2

cups all-purpose flour
1 ¹⁄₂

cups sugar
³⁄₄

cup mayonnaise (Hellman's is my preference)
2

teaspoons baking soda
2

teaspoons ground cinnamon
¹⁄₂

teaspoon salt
¹⁄₂

teaspoon ground ginger
3

eggs
1

(8 ounce) can crushed pineapple in juice, undrained
2

cups finely shredded carrots (about 4 medium)
³⁄₄

cup chopped pecans or 3/4 cup walnuts

DIRECTIONS

Heat oven to 350 degrees. Grease bottoms and sides of 2 round cake pans, 8 or 9 inch, with shortening; lightly flour.
Beat all ingredients except carrots and pecans in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for 3 minutes.
Stir in carrots and pecans.
Pour into prepared pans.
Bake 9 inch pans for 30-35 minutes, 8 inch pans for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
Fill layers and frost top with Cream Cheese Frosting (recipe follows).
Store covered in refrigerator.
Cream Cheese Frosting : 1/4 cup margarine or butter, softened, 8 ounces cream cheese, 3 to 31/2 cups powdered sugar, 1 teaspoon vanilla, dash of salt. Beat butter and cream cheese until smooth. Gradually stir in powdered sugar, vanilla, and salt until smooth and spreadable.

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