Title: Cat's Carrot Cake ***Tddb08b
Categories: Bake Dessert Jewish
Yield: 12 Servings
| 1 | c | Vegetable oil |
| 1 | c | Sugar |
| 1 | c | Brown sugar |
| 4 | | Egg |
| 1 | c | Flour; all purpose |
| 1 | c | Flour; whole wheat |
| 2 | ts | Cinnamon |
| 2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 2 | c | Carrot; grated |
| 8 | oz | Pineapple; crushed , can d |
| 2 | tb | Pineapple;juice reserved |
| 3/4 | c | Pecans; chopped fairly fine |
| | | Topping |
| 6 | oz | Cream cheese; room temp. |
| 1 | ts | Vanilla |
| 3/4 | c | Powdered sugar |
| 2 | tb | Milk |
Preheat oven to 350 deg. Butter 9X13" baking pan. With electric mixer, com-
bine first 4 ing. in a large bowl. Sift together both flours, cinnamon,
bak- ing soda and salt. Mix into liquid ingrediants. Stir in the carrots,
pineapple with the reserved juice and nuts. Pour into prepared pan. Bake
un- til tester inserted in center comes out >>> clean. About 45 minutes.
Cool Using electric mixer, combine cream cheese, butter and vanilla. Beat
in the powdered sugar alternately with milk. Spread on cake. Can be
prepared one dayahead. Refrigerate. Serves 12 Happy Day, CATHIE COPPOLINO
(TDDB08B)