Carrot Cake

By ajiann

Preheat oven to 350
Grease and Flour either one 10 x 3 round
9 x 13 rectangle
(2 cakes) 8 x 3 round and 6 x 3 round

Ingredients

• FROSTING:
• 2 cups pre-sifted all purpose flour
• 2 cups sugar
• 4 eggs
• 11/2 cups canola or vegetable oil
• 1 8 oz. can crushed pineapple and some of the juice
• 2 cups grated carrots (approx. 6 large)
• 2 teaspoons baki ng powder
• 11/2 teaspoons baki ng soda
• 1 teaspoon salt
• 1/1 /2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 cup chopped nuts (walnuts or pecans)
• 1 8 oz. pkg. regular cream cheese
• 1 box or 4 cups powdered confectioners sugar
• 1 stick butter
• 1 teaspoon vani lIa
• Mix above all together.

Preparation

Step 1

Sift dry ingredients together directly into the mixer mixing bowl. Then add
one egg at a time, oil, carrots, nuts, pineapple. Mix well for approximately 3
- 4 minutes. Do not overfill pan, no more than 2/3 full. Bake for about 1
hour to 1 hour 15 minutes. Check with toothpick. Watch carefully so it is
not overdone. Cool completely then frost.