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!
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.
Good luck! MP