SEANSMOM"S CARROT CAKE
2 cups all-purpose flour
2 cups sugar
1/2 tsp. salt
2 tsps. baking soda
2 tsps. cinnamon
1/8 tsp. nutmeg
2 tsps. ginger
2 tsps. vanilla extract
3 eggs
2 cups grated carrots, {chopped fine in processor}
1 1/2 cups crushed pineapple {drained well}
1 1/2 cup chopped English walnuts
1/2 cup Sunny-D or orange juice
Mix dry ingredients in large bowl. Add vanilla, eggs, carrots, juice. Beat with mixer. Stir in pineapple and nuts. Bake in 2 9’-inch greased & floured cake pans at 350 for 25-30 minutes. Frost with cream cheese icing.
Cream Cheese Icing
1 8-oz cream cheese, softened
1/2 cup margarine
1 tsp. vanilla extract
3-4 cups powdered sugar
Tbsp. of milk until desired consistency
Mix together until creamy. Frost cake and store in refrigerator.
- May omit nuts from cake batter and place on top and sides of icing. {thats what I do.}
