MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mrs. Thompson’s Carrot Cake
Categories: Cakes, Desserts, Vegetables, Fruits
Yield: 15 servings

3 c Shredded carrots
20 oz Can crushed pineapple; well
- drained
2 c Sugar
1 c Oil
4 lg Eggs
2 c A-P flour
2 ts Baking soda
2 ts Ground cinnamon

MMMMM--------------------------FROSTING-------------------------------
8 oz Cream cheese; softened
1/4 c Butter; softened
2 ts Vanilla extract
3 3/4 c Confectioners' sugar

In a large bowl, beat the first five ingredients until
well blended. In another bowl, mix the flour, baking
soda and cinnamon; gradually beat into carrot mixture.

Transfer to a greased 13" X 9" baking pan. Bake @
350ºF/175ºC for 35-40 minutes or until a toothpick
inserted in center comes out clean. Cool completely in
pan on a wire rack.

For frosting, in a large bowl, beat the cream cheese,
butter and vanilla until blended. Gradually beat in
confectioners' sugar until smooth. Spread over cake.
Store in refrigerator.

Becky Wachob, Kelly, Wyoming

Makes 15 servings

RECIPE FROM: https://www.tasteofhome.com

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