Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 4 eggs
- 2 cups sugar
- 1 1/2 cups oil
- 2 cups grated raw carrots
- 1 (8 ounce) can crushed pineapple in juice , drained
- 1/2 cup chopped nuts (walnuts or pecans)
- Vanilla Cream Cheese Frosting:
- 1/2 cup butter or 1/2 cup margarine
- 1 (8 ounce) package cream cheese , softened
- 1 teaspoon vanilla
- 1 lb confectioners' sugar (sifted)
Directions
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Preheat oven to 350°F.
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Sift together flour, baking powder, soda, salt and cinnamon.
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In mixing bowl, beat eggs and add sugar.
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Let stand until sugar dissolves, about 10 minutes.
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Stir in oil, carrots, drained pineapple and nuts.
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Stir in dry ingredients and beat until well blended—3 minutes or so with blender.
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Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
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Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
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Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
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Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
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Add powdered sugar gradually, beating vigorously.
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If frosting is too thick, thin with a few drops of milk to spreading consistency.