Carrot Cake

Carrot Cake

Ingredients:

Cake Base:

1 1/2 cups corn oil
2 cups sugar
3 eggs
2 cups flour
1 cup chopped walnuts
1 cup drained crushed pineapple
½ cup raisin
2 tsp. baking soda
2 tsp. cinnamon powder
2 tsp. vanilla
1 tsp. salt

Icing:

6 oz. cream cheese, softened (leave out of refrigerator 1 hour)

2 sticks butter, softened

2 c. confectioners' powdered sugar

Some gum paste

½ cup chopped walnuts

Cake Base Procedure:

1. Mix corn oil, sugar, eggs, flour, baking soda, cinnamon powder,

vanilla and salt with a beater so they are well blended.

2. Mix 2 cups of shredded carrots and blend with a spoon.

(Use large hole of shredder for carrots).
3. Add 1 cup chopped walnuts. Blend with spoon.
4. Add 1 cup drained crushed pineapple.
5. Add 1/2 cup raisins.
6. Pour into well greased 9 x 13 inch pan.
7. Bake in middle of 350 degree oven for 50-60 minutes.
8. Cool on wire rack. Leave in pan.

Icing Procedure:
Beat the cream cheese and the butter until light and fluffy.

Gradually beat in icing sugar.

Use gum paste to decorate the top of the cake with carrots shapes.

Put some chopped walnuts on the side of the cake as show

in the above picture.