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Carrot Cake


1  1/3 Cups Sugar
1 Cup Oil
4 Eggs
2 Cups Flour
2 Teaspoons Baking Power
2 Teaspoons Cinnamon
1 Teaspoon Salt
2 Cups Shredded Carrots
1 Cup Chopped Nuts
1 Can Crushed Pineapple


Cream sugar and oil. Add eggs one at a time. Beating well after each addition. Sift dry ingredients and gradually stir into egg mixture. Fold in carrots and nuts. Grease and flour three 9 inch layer pans. Divide batter into prepared pans bake for 20 minutes at 375 degrees. Cool on cake racks. Put layers together with crushed pineapple and frost with cream cheese frosting.

Cream Cheese Frosting


18 Ounce Package Cream Cheese
1 Pound Box Confectioners Sugar
1/2 Stick Butter Softened
2 Teaspoons Vanilla

Combine all ingredients and mix to frothy consistency.


Cake Dome and Platter







Order Through Shopping Cart or call 574-229-9973 or email Mark Allen mark@mcdiamond.com

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