Marla Gibbs' Carrot Cake

* Exported from MasterCook *

Marla Gibbs' Carrot Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : *Imported

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups raw sugar
4 eggs
1 1/2 cups vegetable oil
2 cups unbleached flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups carrots -- grated
1 can crushed pineapple -- drained
-- (16 oz)
1 cup pecan -- chopped
***FROSTING***
1 package cream cheese -- softened (8oz)
1 cup butter -- softened
1 teaspoon vanilla
1 pound powdered sugar -- sifted

In a mixing bowl, beat raw sugar and eggs thoroughly. Mix in vegetable oil. S
tir flour, cinnamon, baking powder, baking soda and salt together. Add to egg
mixture, beating until just combined. Stir in carrots, pineapple and pecan. S
pread evenly into 2 greased and waxed paper lined 9 inch round cake pans. Bake
at 350 degrees for 35-40 minutes or until cake pulls slightly away from the ed
ge of pan. Cool 10 minutes; remove cake from pan. Cool on wire rack. In a la
rge mixing bowl, beat together the cream cheese, butter and vanilla until light
and fluffy. Gradually add powdered sugar. Beat until smooth. Spread top of
one layer with 1/4 of cheese mixture. Place second lay on top and spread with
frosting. Formatted by Mary Wilson, BWVB02B. From the recipe files of Carole
Walberg



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