2 c. flour
2 t. baking powder
1 t. salt
1 1/2 t. baking soda
2 t. cinnamon
2 c. sugar
1 1/2 c. oil
4 eggs
2 c. grated carrots
1 ( 8 1/2 oz) can pineapple, crushed & drained
1/2 c. chopped nuts (optional)
Preheat oven to 350 degrees. Combine first 5 ingredients. Add sugar, oil & eggs. Mix well. Add carrots, drained pineapple & nuts. Bake in greased 9x13 pan for 35-40 minutes.
Frosting:
1/2 c. butter
8 oz. pkg. cream cheese
1 t. vanilla
1 lb. powdered sugar
Cream butter, cream cheese & vanilla. Add pwd. sugar. If too thick, add 1t milk at a time to spreading consistency. Spread on cooled cake. Yield:15-18 servings
2 t. baking powder
1 t. salt
1 1/2 t. baking soda
2 t. cinnamon
2 c. sugar
1 1/2 c. oil
4 eggs
2 c. grated carrots
1 ( 8 1/2 oz) can pineapple, crushed & drained
1/2 c. chopped nuts (optional)
Preheat oven to 350 degrees. Combine first 5 ingredients. Add sugar, oil & eggs. Mix well. Add carrots, drained pineapple & nuts. Bake in greased 9x13 pan for 35-40 minutes.
Frosting:
1/2 c. butter
8 oz. pkg. cream cheese
1 t. vanilla
1 lb. powdered sugar
Cream butter, cream cheese & vanilla. Add pwd. sugar. If too thick, add 1t milk at a time to spreading consistency. Spread on cooled cake. Yield:15-18 servings
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