PINEAPPLE-CARROT CAKE
INGREDIENTS:
16oz Can Crushed Pineapple (in pineapple juice, not syrup)
2 Tbs Water.
2 Lg Eggs.
1/2 Cup Oil.
1 Cup Sugar.
1 Tsp Vanilla Extract.
2 Cups All Purpose Flour (unsifted)
2 Tsp Baking Soda.
2 Tsp Cinnamon.
1 Tsp Salt.
2 Cups Carrots (shredded)
1 Cup Walnuts (finely chopped)
Creamy Cheese Frosting.
INSTRUCTIONS:
Pre-Heat oven to 350ƒ
Drain the pineapple juices through a sieve into a measuring cup.
Press lightly to force out most of the juice.
Add water as and if needed to make 1 cup total of juice.
Grease and dust with flour a 9 X 13 inch baking pan.
In a large bowl combine the eggs, oil, pineapple juice, and vanilla, beat until well blended.

Mix in the flour, baking soda, cinnamon and salt.

Stir in the carrots, pineapple and walnuts, mix well.

Spread the batter into the prepared baking pan.
Bake at 350ƒ for 40 - 45 minutes or when a toothpick inserted at center of the cake comes out clean. Cool the cake on a wire rack in the pan for 10 minutes. Then turn the cake out and cool completely. Top with Cream Cheese Frosting (see Frosting Section)
ENJOY! j

CONNIE'S CARROT SPICE CAKE

INGREDIENTS:

CAKE:
1 1/3 Cups Butter (softened)
1 3/4 Cups Sugar
4 Lg Eggs
2 Cups All-Purpose Flour.
2 Tsp Baking Soda.
1 Tsp Cinnamon.
1/2 Tsp Allspice.
1/4 Tsp Nutmeg.
1/4 Tsp Cloves.
3 Cups Carrots (grated)
1 1/2 Cups Black Walnuts or Pecans (chopped - divided use)
1/4 Cup Golden Raisins.

INSTRUCTIONS:

Pre-heat oven to 350ƒ

In a large bowl, cream the butter until lightened and fluffy.

Gradually blend in the sugar then add the eggs one at a time, mixing well with each addition.

Combine the flour, baking soda, cinnamon, allspice, nutmeg and cloves.

Sift and blend into the butter-sugar-egg mixture.

Stir in the carrots, 1 1/4 cups walnuts/pecans and raisins.

Spread the batter evenly into 3 lightly greased and floured 9 inch layer cake pans.

Bake at 350ƒ 18 to 25 minutes or until a wooden toothpick inserted into center comes out clean.

Let the cake cool raised on a wire rack.

ENJOY! css

KELLYíS CARROT CAKE

INGREDIENTS:

2 Cups All-purpose Flour
2 Cups Sugar
2 tsp Baking Soda
2 tsp Baking Powder
2 tsp Cinnamon
4 Lg Eggs, lightly beaten
1 1/2 Cups Vegetable Oil
3 Cups Carrots, peeled and grated
8oz Can Crushed Pineapple, drained
1/2 Cup Pecans, chopped

INSTRUCTIONS:

Pre-heat oven to 350†

Lightly grease and flour three 8-inch round cake pans.

Sift the flour, sugar, baking soda, baking powder and cinnamon together in a large mixing bowl.

Stir in the eggs and oil until well blended.

Fold in the grated carrots, pineapple and pecans, stir until completely combined.

Divide the batter equally between the 3 prepared cake pans.

Bake at 350† for 30 minutes, or until the cake pulls slightly away from the edges of the pan.

Insert a toothpick at the center of each cake, if it comes out clean -- the cake is done.

Let the cakes cool in their pans for 15 minutes.

Remove the cakes from the pans and let cool completely on wire racks.

Ice with your favorite Frosting, Or try ìKellyísî in the frosting section.

ENJOY!

CREAMY CHEESE FROSTING
INGREDIENTS:
8oz Pkg Cream Cheese (softened)
3 Tbs Milk.
1 Tbs Vanilla Extract.
6+ Cups Confectioners Sugar (about 1 3/4 Lbs)
INSTRUCTIONS:
In a small bowl whip the cream cheese with an electric mixer set on medium until the cheese is fluffy.
Beat in the milk and vanilla extract.
Reduce mixer speed to low and gradually beat in the confectioners sugar, until stiff enough to spread.

Frost the top and sides of the cake.
ENJOY: j

CONNIEíS CREAMY CHEEZY FROSTING

INGREDIENTS:

1/4 Cup Butter (melted)
6oz Pkg Cream Cheese (melted)
16oz Box Confectioner's Sugar.
2 Tsp Lemon Juice.

INSTRUCTIONS:

Cream the butter and cheese together.

Add powdered sugar and lemon juice, beat until smooth.

Spread between the layers and on top of on the cake.

Sprinkle with remaining 1/4 cup walnuts.

ENJOY! csS

BUTTERY CREAM CHEESE FROSTING
by Kelly

INGREDIENTS:

1/4 lb Butter, softened.
8oz Pkg Cream Cheese, softened.
2 tsp Vanilla Extract.
26oz Box Confectionerís Sugar, sifted.

INSTRUCTIONS;

Place the butter and cream cheese in a large mixing bowl.

Cream together with an electric mixer at medium speed until light anfd fluffy.

Blend in the vanilla extract.

Reduce speed to low, slowly blend in the confectionerís sugar until smooth and spreadable.

Place a cake layer on a serving plate and frost the top, and repeat until all layers are frosted.

Finish by frosting the top and around the sides of the cake.

ENJOY!

BONUS TIME!!
Some Cookies Too

CARROT 'N' OATMEAL COOKIES

INGREDIENTS:

1 Cup Clover Honey.
1 Cup Butter (softened)
1 Tsp Vanilla Extract.
2 Lg Eggs.
2 Cups All-purpose Flour.
2 Tsp Baking Powder.
1 1/2 Tsp Cinnamon.
1 Tsp Nutmeg.
1 Tsp Allspice.
2 Cups Oatmeal (quick cooking or regular)
1 Cup Chopped Walnuts or Pecans.
2 Cups Golden Raisins.
2 Cups Carrots (grated)

INSTRUCTIONS:

Pre-Heat Oven to 375ƒ

In a medium bowl, combine the honey, butter, vanilla and eggs.

In a large bowl combine the flour, baking powder, salt, cinnamon, nutmeg, allspice and oatmeal.

Stir in the nuts, raisins and grated carrots.

Add the liquid ingredients to the flour mixture, mix well.

Drop by the spoonful onto a lightly greased cookie sheet.

Bake 12 to 15 minutes, or until cookies are golden brown.

ENJOY! j