Recipe of the Week–Aunt Pearl’s Carrot Cake

cure times; font-size: 16px;”>Ingredients:

sale times; font-size: 16px;”>2 cups flour

pharmacy times; font-size: 16px;”>2 cups sugar

1/2 tsp salt

2 tsp baking powder

2 tsp cinnamon

Mix together and set aside

3 eggs

1 cup Wesson Oil

1 cup nuts

2 cups grated carrots

1 small can crushed pineapple

Directions:

Mix together. Then mix dry ingredients in but do not use electric mixer

Bake in large Pyrex at 350 degrees for 1 hour and 15 minutes

Frosting:

1 large pkg cream cheese

1 stick butter or margarine

1 box powdered sugar (you may  substitute 1 cup of powdered sugar with 1 cup powdered milk to cut down sweetness) 

dash of vanilla

Mix together and top cooled cheese cake.  You will have made the best ever carrot cake.

Pearl Jones is a former resident of Newbury Park

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