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