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- chickenandeggcookbook.com
1 No. 2 Can Crushed Pineapple, Drained 1 ½ Teaspoon Baking Soda 2 Cups Grated Or Shredded Carrots 1 Teaspoon Salt 4 Eggs 2 Teaspoons Baking Powder ¾ Cup Oil 2 Teaspoons Cinnamon 2 Cups Sugar 1 Cup Walnuts, Chopped 2 Cups Flower
In mixer, beat eggs. Then add sugar and oil and beat. Add carrots and pineapple and beat. Whisk dry ingredients in a separate bowl and add carefully to batter. Stir in nuts.
Divide into three 9-inch pans or one 9x13-inch pan that's been sprayed with PAM and dusted with flour. Bake layers for 30-35 min until toothpick comes out clean. Bake 9x13 around same time and check. May need 5-10 min more.
FROSTING
1 Cube Butter, softened
1 8 ounce Cream Cheese, softened
1 Teaspoon Vanilla
1 Package Powdered Sugar, sifted
Beat butter and cream cheese. Add vanilla and slowly beat in sugar.
Recipe - Jennie Shabel
"Jennie was known for being the baker in the office. This was Dr. John's favorites, and she would make it every year for his birthday." - Calla Ferre
