Hallockville Carrot Cake

Thanks to Geoff and Deb Hallock for sharing the recipe, adapted from one of the Hallockville cookbooks.

Hallockville Carrot Cake

From: HALLOCKTRACTOR*

To: Suehklock

1 ½ cups corn oil
3 eggs
2 cups sugar
2 cups flour
2 teaspoons cinnamon
2 teaspoons. baking soda
2 teaspoons vanilla
1 teaspoon salt
3 shredded carrots
1 cup chopped nuts
1/2 cup (drained) crushed pineapple
1 cup raisins

Frosting:
½ cup butter (1 stick)
1 box confectioners sugar
8 oz. pkg. cream cheese
½ c. crushed pineapple

Preheat oven 350° F
Grease and flour a 13x9x2 in. pan (or a 10 in. tube pan)
Combine 1st nine ingredients and beat well at medium speed in mixer. Stir in pineapple nuts and raisins.

Spoon batter into prepared pan and bake for 1 hr. to 1 1/4 hr. til toothpick comes out clean.

Preheat oven 350° F
Grease and flour a 13x9x2 in. pan (or a 10 in. tube pan).
Combine 1st nine ingredients and beat well at medium speed in mixer. Stir in pineapple nuts and raisins.
Spoon batter into prepared pan and bake for 1 to 1 ¼ hours until toothpick comes out clean.

Let cool, mix frosting ingredients and frost.

*Geoff’s special instructions: Try not to ingest mixture until company arrives.

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