Classic Carrot Cake
|Flour||3 Cup (48 tbs)|
|Baking soda||2 Teaspoon|
|Salad oil||1 1⁄2 Cup (24 tbs)|
|Carrots||2 Cup (32 tbs), grated|
|Canned pineapple||8 Ounce, crushed|
|Nuts||1⁄2 Cup (8 tbs), chopped|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
Sift together flour, baking soda, cinnamon and salt.
Mix together salad oil and sugar.
Add half of the dry ingredients.
Mix well and beat in carrots, pineapple and nuts.
Add vanilla and rest of dry ingredients.
Add eggs one at a time.
Beat until well blended after each addition.
Bake in greased 8x12x2 pan at 350° 35-40 minutes until brown and toothpick comes out clean when tested.
Ice with Cream Cheese Icing.