Recipe - Lynns Carrot Cake

3 cup Allpurpose flour
2 One half cup Sugar
1 tablespoon Baking soda
1 tablespoon Cinnamon
1 teaspoon Salt
4 lg Eggs
1 One half cup Salad oil
1 teaspoon Vanilla extract
2 cup Packed shredded carrots
2 cup Chopped walnuts
1 cn (20oz) crushed pineapple
(with juice)

CREAMY CHEESE FROSTING
1 pack (12oz) cream cheese
(softened)
One half cup Butter (softened)
1 tablespoon Lemon juice
1 One half teaspoon Vanilla
5 One half cup Confectioners' sugar

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:20 +0200

From: patti@nestor.uucp (80122stankovich)
Preheat oven to 350 degrees F. Grease and flour two 10inch round cake
pans. In a large bowl with a spoon, mix flour, sugar, baking soda, cinnamon
and salt.

In a small bowl, with a fork, beat eggs slightly. Stir in salad oil and
vanilla extract. Stir egg mixture, shredded carrots, walnuts and crushed
pineapple into flour mixture just until flour is moistened.

Pour batter into pans. Bake 4045 minutes until toothpick comes out clean.
Cool cake in pans on wire racks for 10 minutes. Remove cake from pans; cool
completely on racks.

When cake is cool, frost with Creamy Cheese Frosting (below).

Creamy Cheese Frosting: In large bowl, with mixer at medium speed, beat
cream cheese (softened), butter (softened), lemon juice and vanilla extract
until smooth. Gradually beat in confectioners' sugar until smooth.

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