Carrot Cake
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 cups sugar
  • ½ cup oil
  • 4 Golden Valley eggs
  • 2 cups grated carrots
  • 1 medium can crushed pineapple


    • Mix first 5 ingredients together.
    Add sugar, oil and eggs. Beat by hand for 1 minute.
    Add grated carrots and drained pineapple and mix.
    Pour into greased 9x13" pan.
    Bake at 350 degrees for 35 minutes or until prints don't remain when touched.

    Cream Cheese Icing:

  • 4 ounces cream cheese
  • ½ cup margarine or butter
  • 2 cups icing sugar
  • 1-teaspoon vanilla


    • Beat icing ingredients together until smooth. Icing cake when cooled.



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