Glorified Carrot Cake

Ainekset

Cake

• 1lb carrots, trimmed and peeled

• 1 1/2 cup salad oil (canola oil)

• 1 3/4 cup sugar

• 4 eggs

• 2 cup flour

• 2 tsp baking powder

• 2 tsp baking soda

• 3 tsp cinnamon

• 1 tsp salt

• 1/2 cup chopped walnuts

Pineapple Cream Cheese Frosting

• 2 pkg (8oz) or 16oz cream cheese softened

• 1 cup butter softened

• 2lbs confectioner's sugar

• 2 cans (8oz) or 16oz crushed pineapple, well drained

• 2 tsp vanilla

Ohjeet

Grease and flour 3 8in layer cake pans. Grate carrots finely. Mix oil and sugar in large bowl. beat in eggs, one at a time. Sift together dry ingredients and add to egg mixture, blending well. Stire in grated carrots and add walnuts. Turn into prepared cake pans.

Bake in preheated 350F oven for 30 minutes or until cake is done. Cool in pans for 10 minutes. Remove cake layers and cool thoroughly before frosting. Cut each layer in half, crosswise. Spread frosting between layers and on top of cake. Garnish with walnut halves if desired.

Frosting:

Beat cream cheese with butter until smooth. Add confectioner's sugar a little at a time, beating until very smooth and fluffy. Blend in vanilla and drained pineapple. Chill about 30 minutes, until of spreading consistency. (This cake freezes well either frosted or unfrosted)