CAKES AND PIES/ JOAN'S CARROT CAKE

 

                         BY JOAN RICKETTS LOCKE

Ingredients:

2 cups sugar

2 cups flour, sifted

2 tsp. soda

2 tsp. cinnamon

1 1/2 cup Wesson Oil

4 eggs

 3 cups grated (fine) carrots

1 tsp. salt

1 cup drained crushed pineapple

1/2 cup raisons

Beat eggs in blender on low speed.

Add oil, and carrots, gradually, increasing

blender speed.                                                                                      

Mix dry ingredients in a large mixing bowl. 

Photo: Angela Locke, Grandma Louise Ricketts and
Nana Ethel Cooper at Hot Shoppes Cafeteria
in Marlow Heights Maryland April 1982
"These ladies loved Carrot Cake!"

 Add the blender mixture to dry ingredients.

Mix well with rotary mixer.  Fold in to 

mixture, crushed pineapple and raisons.

*Note:  you may also add coconut,

finely chopped walnuts or pecans

Pour in a well greased angel food pan and

bake for 325 degrees for 45 to 60 minutes.  

Begin checking for doneness at 45 minutes and

check every five minutes.

Cool about 15 minutes and remove from pan.

When cake is totally cooled, icing with the

"Cream Cheese Frosting" found on an earlier

post.          

A Note From Joanie:

I've also added a Streusel topping in lieu of the cream cheese icing.