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 | CARROT CAKE
Recipe from Fairview Developmental Center Newsletter
Cake
2 cups of sugar
3 eggs
1 cup wesson oil
1/2 cup milk
2 tsp. Cinnamon
2 tsp salt
2 1/4 cups flour
2 cups finely gratted carrots
1 small (8 oz) crushed pineapples (don't drain!)
1-1/2 cup walnuts *
1 (3oz) can of coconut *
2 tsp vanilla
Instructions:
1. Cream eggs and sugar, add wesson oil and milk blend well
2. Add dry ingredients
3. Add carrots, pineapple, walnuts, coconut and vanilla last
4. Bake in 13" by 9 1/2" pan for 45 minutes to 1 hour at 350/375 degrees.
Frosting
1/2 cup butter of margarine
1 (8 oz) pkg. cream cheese
1-1/2 cup shifted confectioners sugar
1 cup chopped buts *
1 tsp vanilla
Instructions:
Beat butter and cream cheese until light and creamy. Gradually add sugar. Add nuts and vanilla last.
* Optional Ingredients
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