MCCALLS BEST EVER CARROT CAKE
Source: McCalls Recipe Card Collection; Gr # 17

For one cake 8 to 10 servings, you will need:
1 1/2 cups corn oil
1 3/4 cups granulated sugar
3 large eggs
2 cups all purpose flour
2 teaspoons baking soda
1/2 tsp salt
3 tsp cinnamon
1 tsp ground cloves
2 cups peeled and grated carrots
1 cup chopped nuts
1 can (8oz) crushed pineapple
Cream cheese frosting (recipe follows)
3/4 cup shredded coconut

1. Beat together corn oil, eggs, and sugar until well combine.

2. In a bowl, sift the flour and salt, baking soda, cinnamon, and cloves.

3. Add egg,sugar mixture, mixing well.

4. Drain the pineapple well.

5. Add carrots, walnuts and pineapple. Blend together mixing well.

6. Pour batter into greased and floured 9 in or 10 inch cake pan.

7. Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.

8. Let cake cool on racks. Prepare the frosting.

9. Split cake into 2 layers.

Assemble. Cover with the frosting.

Sprinkle with coconut.

CREAM CHEESE FROSTING

Cream together to packages (8oz) each) cream cheese,
1 cup powdered sugar,
and 1 teaspoon vanilla extract, blending well.

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HOW TO MICROWAVE
BEST EVER CARROT CAKE

For one 8 to 10 servings, you will need:
1 cup corn oil
1 3/4 cups granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
2 teasp baking soda
1/2 teasp salt
3 teasp cinnamon
1 teasp ground cloves
2 cups peeled and shredded carrots
1 cup chopped walnuts
1 cup (8oz) crushed pineapple
Cream Cheese Frosting (recipe above)
3/4 cup shredded coconut

1.Beat 1 cup corn oil, sugar and eggs.

2. Combine 1 1/2 cups flour, baking soda, salt cinnamon and cloves.

3. Combine these two mixtures.

Blend to mix well.

4. Add carrots, walnuts and drained pineapple to mixture.

5. Blend well.

6. Pour batter into a microwave bundt cake dish,

7. Microwave, covered, at HIGH power for 3 minutes.

Remove cover.

8. Microwave for another 12 to 14 minutes at HIGH power,

letting cake rest for 2 minutes after 5 minutes of microwaving.

9. Remove cake from oven. Let rest for 5 minutes.

10. Remove from pan. Let cool.

11. Frost cake when cool. Sprinkle with coconut.

Per Serving:

Calories 875
Proteins 10
Fat 60
Carbohydrates 77.9
Sodium 485mg
Calcium 11.5 %
Iron 13.5 %
Vit A 138.8 %
Vit C 8.3 &

FROM
Trudy Almon