Carrot Cake

I LOVE estate sales....I find all sorts of fun things there, like old cook books! This recipe comes from one of those finds. It was found in the "Centennial 1888-1988 Recipe Book" From the First Presbyterian Church Florence, Arizona.

I made it sans raisins to see how it would be with substitutions for the raisins. I used half of the batter  and added diced apples, the other half I added shredded zucchini! I liked BOTH very much! So, here it is:

2 C. Sugar
1 C. Oil
3 eggs
2 C. Flour plus 2 Tbsp.
1/2 t. Salt
1 level t. soda
1 t. Cinnamon
1 C. Chopped nuts
1 C. or one small can of Crushed Pineapple (I didn't drain it...but it doesn't specify)

Beat all together thoroughly.
Fold in 2 C. Shredded Carrots
1 C. Raisins (or shredded zucchini or diced apples)

Bake at 350 for 1 hour in Loaf pan-9x12 (I don't think they meant a bread loaf pan but a 9x13 pan)
I made mine into muffins, so that I could keep the two varieties separate. I cooked 20 min to start and I think I had to add a few more minutes.

Results (sorry! I will add pics later!) These were amazing!! They stayed moist for days!!

Cream Cheese Icing:

1 8oz pkg. Cream Cheese room temp
1/4 C. of butter room temp
1/2 Box Powdered Sugar
1/2 t. vanilla
Beat till smooth and spread over cake.