Luby's carrot cake

12 servings

Ingredients

Quantity Ingredient
3 Extra-large eggs
1½ cup Sugar
1½ teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
1⅓ cup Crushed pineapple, drained
1⅓ cup Carrots, chopped
½ cup Pecans, chopped
1 cup Wesson oil
1 teaspoon Vanilla
2 cups All-purpose flour
Chopped carrots, chopped pecans as garnish
3¾ cup Powdered sugar 1 c margarine 1/2 c Cream Cheese,soft 1/2

Directions

Preheat oven to 350 degrees. In a large mixing bowl, beat the eggs and sugar together for one minute. Add baking powder, baking soda, cinnamon, pineapple, carrots, pecans, oil and vanilla, and mix for two minutes. Add the flour and mix until all ingredients are incorporated. Pour an equal amount into two lightly greased 9-inch round cake pans. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool and remove from pan.

Carrot Cake Icing:

t vanilla

In a large bowl, cream the powdered sugar and margarine (melted) together. Add cream cheese and vanilla, and whip for five minutes or until smooth. Garnish with chopped carrots and pecans.

Approximate values per serving: 721 calories, 41 g fat, 64 mg cholesterol, 86 g carbohydrates, 378 mg sodium, 51 percent calories from fat.

Taken from The Arizona Republic and typed by Joyce Kohl (THE IMPROV BBS) Recipe is from Luby's Cafeteria in Phoenix, Arizona - from Janet Duckman, Luby's food-service coordinator

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