Relic Home and Blacksmith Shop

Friday, July 19, 2013

Alice P. Hafen Carrot Cake





3/4 Cup Oil - 1/4 Cup pineapple juice
2 Cups of sugar
3 eggs
2 Cups shredded carrots
2 tsp. vanilla
1 small can of crushed pineapple juice (drained 1 cup)
1 tsp. cinammon
1 Cup choppd nuts
1 Cup raisins or dates
1 tsp. salt
1 tsp. soda
3 Cups of flour

Beat oil, sugar and eggs, add carrots, pineapple.
Sift dry ingredients and add to first mixture
Add vanilla, nuts, raisins
Bake in 9x13 pan that has been greased and floured
Bake at 350 degrees  for 45 minutes


Carrot Cake Icing

4 ounces of cream cheese (room temperature)
1 square of margarine or butter
2 Cups of confectionary sugar
1 tsp. vanilla
1 to 2 tbs. of milk

Mix til smooth and spread on cooled cake

No comments:

Genealogy Quote



"In all of us there is a hunger, marrow-deep, to know our heritage - to know who we are and where we have come from."



~Alex Haley




L.D.S. Temple

L.D.S. Temple
Manti Temple