CARROT PINEAPPLE CAKE

By Susan52

Ingredients

• 2 cups self-rising* flour, sifted
• 2 teaspoons cinnamon
• 1 1/2 cups cooking (salad) oil
• 2 cups granulated sugar
• 4 eggs
• 2 cups carrots, finely grated
• 1 cup crushed pineapple, undrained
• 1/4 cup nuts of choice, chopped
• Cream cheese icing
• 1 8-ounce package cream cheese
• 1 stick butter or margarine, slightly softened and cut into pieces
• 1 1-pound package confectioners’ sugar
• 2 teaspoons vanilla extract

Preparation

Step 1

CAKE

Preheat oven to 375 degrees.

Thoroughly grease and lightly dust two 9-inch square pans with flour. Sift flour and cinnamon together. Combine oil, sugar and eggs in a large mixing bowl and beat thoroughly.

Add flour mixture and beat to blend ingredients. Fold in carrots, pineapple and nuts; pour batter into prepared pans, and bake until cake begins to pull away from sides of pan (about 1 hour).

Cool 15 minutes and remove from pans. Cool completely, then frost as a two-layer cake, using cream cheese icing (recipe below).

CREAM CHEESE ICING

In a medium bowl, combine all ingredients and beat to blend until smooth.