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.
Adding this to the must make list! Thanks!