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     Title: Mrs. Thompson's Carrot Cake
Categories: Cakes, Desserts, Vegetables, Fruits
     Yield: 15 servings

     3 c  Shredded carrots
    20 oz Can crushed pineapple; well
          - drained
     2 c  Sugar
     1 c  Oil
     4 lg Eggs
     2 c  A-P flour
     2 ts Baking soda
     2 ts Ground cinnamon

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     8 oz Cream cheese; softened
   1/4 c  Butter; softened
     2 ts Vanilla extract
 3 3/4 c  Confectioners' sugar

 In a large bowl, beat the first five ingredients until
 well blended. In another bowl, mix the flour, baking
 soda and cinnamon; gradually beat into carrot mixture.

 Transfer to a greased 13x9" baking pan. Bake @
 350°F/175°C for 35-40 minutes or until a toothpick
 inserted in center comes out clean. Cool completely in
 pan on a wire rack.

 For frosting, in a large bowl, beat the cream cheese,
 butter and vanilla until blended. Gradually beat in
 confectioners' sugar until smooth. Spread over cake.
 Store in refrigerator.

 Recipe by: Becky Wachob, Kelly, Wyoming

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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