Carrot Cake
Mama Sanchez’s famed Carrot Cake.
Ingredients
1 cup vegetable oil
1 1/2 cups sugar
3 eggs
1 lb carrots (grated)
1 can 8 oz crushed pineapple drain
1/2 cup walnuts
1 3/4 cups flour
1 1/2 T cinnamon
1 1/2 T baking powder
1 1/4 T baking soda
1/2 T salt
1 package of 8 oz cream cheese (softened)
2 1/2 tbsp margarine (softened)
1/3 cup powdered sugar (sifted)
Step-by-Step
Cream oil, sugar and eggs.
Add carrots, drained pineapple and walnuts.
Sift together then fold in the flour, cinnamon, baking powder, soda and salt.
Pour batter into pan.
Bake at 350° for 40 mins (use small mold).
Frosting
Cream together cream cheese and margarine.
Beat in sifted powdered sugar.
Frost cake when it is completely cooled.
















