Marla gibbs' carrot cake

 
                          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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