This month we have a delicious carrot cake.

Recipe submitted by Mary Puente.

Carrot Cake Cream together: 2 cups sugar and 1 cup cooking oil

Add: 3 cups raw carrots grated (a 1 lb bag of baby peeled carrots is the perfect amount.) Use a food processor. If hand grating use peeled raw carrots. The big ones. Hehe!

4 eggs

1 cup crushed pineapple, drained

Sift: 2 cups flour, 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons cinnamon.

Bake in ungreased 9 x13 pan at 350 degrees for 40 to 45 minutes.

Cool completely before adding frosting.


Cream together:8 oz cream cheese softened (microwave for 15 seconds. See package instructions to verify the time), 1/4 cup of butter softened. Add: 2 cups powder sugar, 2 teaspoons vanilla. Use hand mixer to smooth the frosting.

Refrigerate .

Good luck! MP