How To Make A Simple Carrot Cake

Ingredients:

2 cups sugar
1 ½ cups vegetable oil
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
3 cups grated carrots
1 cup crushed pineapple, drained
1 cup chopped black walnuts
1 cup raisins

Directions:

Preheat the oven to 350 degrees. Grease and flour two 8 inch round cake pans.

Beat the sugar with the oil and add the eggs, 1 at a time, beating well. Sift the flour with the baking powder, the baking soda, the cinnamon and the salt. Beat this into the sugar mixture. Beat in the vanilla extract, the carrots, the pineapple, the walnuts, and the raising. Pour into the prepared pans.

Bake 35 minutes or until the cake tests done. Cool for 10 minutes in the pans. Turn out onto a wire rack. Spread with the Rum Buttercream Frosting when cool.

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Carrot Cake

Ingredients:

1 pound box confectioners' sugar
1 cup sweet butter, softened
1 to 1 ½ teaspoons white rum
2 to 3 tablespoons hot milk

Directions:

Beat the sugar with the butter and the rum. Gradually beat in the milk. Use to frost the cooled cakes.

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Butter Cream Frosting