Cake - Carrot Cake

By PamCallan

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 mazola corn oil
• 3 eggs
• 2 cups grated carrots
• 1 cup crushed pineapple with juice
• 1/2 cup chopped walnuts
• FROSTING
• 1 (125g) pkg of softened cream cheese
• 2 1/2 cups icing sugar
• 2 tbsp softened butter or margarine
• 2 tsp lemon juice
• 1 tsp vanilla

Details

Servings 18

Preparation

Step 1

Preheat oven to 350 degrees.
Spray 9" tube or bundt pan with mazola non stick cooking spray. In large bowl combine flour, sugar, cinnamon, baking powder, baking soda, and salt. Add corn oil and eggs; beat vigorously with wooden spoon until well blended. Stir in carrots, undrained pineapple, and nuts; blend well. Pour into pan. Bake 50-55 minutes (70 minutes in my oven).
Cool in pan on wire rack for 20 minutes.
Cool completely before frosting

For frosting:
Combine all ingredients in a medium bowl and beat until smooth.