Lucile’s Carrot Cake Recipe
Recipe by:
Karen Childress
This carrot cake recipe was featured in
a church cookbook from the Pickering (MO) United Methodist Church back in
the ‘60’s. My aunt, Lucile Gray, was the contributor. In honor of Aunt
Lucile’s 93rd birthday, I’m sharing her recipe with you here. Over the
years, I’ve tweaked it a bit, but the basics are still the same. It’s moist and super delicious.
2 cups
4
2 cups
1 1/2 cups
3 small jars
1 can
1 cup
1 cup
1 tsp
2 tsp
2 tsp
1 tspFrosting
1 pkg (8 oz)
1 tsp
1 box (16 oz)
2 Tb
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Sugar
Eggs
Flour
Wesson oil
Baby food carrots
Crushed pineapple, drained
Golden raisins
Walnuts
Salt
Baking soda
Cinnamon
Vanilla
Cream cheese
Vanilla
Powdered sugar
Butter
|
|
Oven Temp ~ 350°
Baking Time ~ 1 Hour Pan Type ~ 9 x 13 inch pan |
Preheat oven, Grease pan.
Cream together sugar, eggs, flour and oil, then add other
ingredients and mix well. Bake in greased,
9 x 13” pan at 350 degrees for 60 minutes.
FROSTING
Cream all ingredients together and spread on cooled cake.