Ingredients and Directions

Preheat oven to 350*

Sift together:

2 cups of flour

1 tsp of baking powder

1 ½ tsp of baking soda

2 tsp cinnamon 

1 tsp salt

2 cups of sugar

Mix together in this order:

1 cup of salad oil (canola)

4 eggs total – one at a time and add dry ingredients from above with the last egg

2 cups of grated carrots

1 small (8 oz?) can of undrained, crushed pineapple 

1 tsp vanilla

½ cup of chopped walnuts (optional)

Blend well

Pour into 13×9 greased cake pan or 2 9” round pans (flour pan. Turn immediately when done)

Bake for 40 to 45 minutes. This is a very moist cake.

Cream cheese frosting (this is for a 13×9 pan. For layered cake, make 1 ½ to 2 times of the recipes)

3 to 3 ½ cups of powered sugar (adjust as needed for desired consistency)

8 oz of softened cream cheese

½ cup softened butter

1 tsp of vanilla

Blend well and add more powered sugar as needed  

Note: This recipe makes about 6 cups of batter.