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Carrot Cake



CARROT CAKE
Mastro's Steakhouse Recipe

Serves 15-20

Cake:
3 1/2 cup sugar
8 eggs
2 1/2 cups oil
2 cups crushed pineapple with juice
2 teaspoons salt
2 teaspoons vanilla
1 1/2 tablespoons cinnamon
4 teaspoon baking soda
6 cups flour
5 cups grated carrots
3/4 cup raisins

Icing:
16 ounces cream cheese softened
2 pounds powdered sugar
8 ounces butter
2 teaspoons vanilla

Mix all ingredients together for batter. Split cake batter between three floured cake pans and bake approximately 25 minutes at 325 degrees or until skewer is clean. Mix all ingredients together for icing. Cool cakes, remove from pans, remove tops to level and layer with icing.

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