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Luby's Carrot Cake
3 extra-large eggs
1 1/2 C. granulated sugar
1 1/3 C. drained canned crushed pineapple
1 1/3 C. finely chopped or shredded carrots
1 C. vegetable oil
1/2 C. pecan pieces
1 1/2 t. baking powder
1 t. baking soda
1 t. ground cinnamon
1 t. vanilla
2 1/2 C. all-purpose flour
1 C. butter or margarine, softened
1 lb. powdered sugar
4 oz. cream cheese, softened
1/2 t. vanilla
pecans and finely chopped carrots for garnish
Heat oven to 350°F. Lightly grease two 9-inch round cake pans. For cake, in large bowl, beat together eggs and sugar until blended. Add pineapple, carrots, oil, pecans, baking powder, baking soda, cinnamon and vanilla. Beat until well blended. Add flour. Mix just until well blended. Pour into pans. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool on wire racks.
For icing, in medium bowl, beat together butter and sugar until creamy. Add cream cheese and vanilla. Beat until smooth and creamy. Ice and fill completely cooled cake. Garnish with pecans and carrots.
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