Hallockville Carrot Cake

 Thanksto Geoff and Deb Hallock for sharing the recipe, adaptedfrom one of the Hallockville cookbooks.

Hallockville Carrot Cake

From:           HALLOCKTRACTOR*

To:           Suehklock

1 ½  cups  cornoil        
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 pineapplenuts and raisins.

Spoon batter into prepared pan and bake for 1 hr. to 1 1/4hr. 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 pineapplenuts and raisins.
Spoon batter into prepared pan and bakefor 1 to 1 ¼  hoursuntil toothpick comes out clean.

Let cool, mix frosting ingredients and frost.

*Geoff’s special instructions:  Trynot to ingest mixture until company arrives.

 

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