Cake Ingredients:
1-1/2 cups Canola oil
5 Eggs
2 Tsp. baking powder
1 Tsp. Cinnamon
2 Tsp. vanilla
1 Cup crushed pineapple
2 Cups sugar
2-1/2 Cups flour
1 Tsp. soda
1 Tsp. salt
2 Cups grated carrots
(about 4 medium carrots)
1/2 Cup walnuts
Cake Instructions:
Pre-heat oven to 350º. Beat oil and sugar in large mixing bowl.  Add eggs one at a time, beating after each addition. Sift together all dry ingredietns.  Alternate adding to sugar/egg mixture with vanilla, carrots and pineapple.  Stir in nuts and mix well. Pour into a 9x13" baking pan, or 2 9" round cake pans.  Bake about 1 hour for 9x13", about 45 minutes for round cake pans.

For round pans:  cool 10 minutes, then turn layers out onto cake racks cool (about 45 minutes). When cool, place 1 layer on cake serving plate and frost with cream cheese frosting.  Put second layer on top of first and frost. 
For 9x13" pan: cool for 1 hour, then frost with cream cheese frosting.

Cream Cheese Frosting Instructions:
Combine softened cream cheese and melted butter, beat well.  Gradually add powdered sugar, beating until smooth with each addition. Stir in vanilla and mix well.  Spread onto cooled carrot cake.
©Copyright 2008 4G Company, Bella Vista, AR
Email us at webmaster@recipesdietsandmore.com
Photos on this site from Comteche.com
Carrot Cake & Cream Cheese Frosting
Desserts
Cream Cheese Frosting
Ingredients:
8-oz. Package cream cheese, (softened)
1/4 cup (1/2 stick) butter,
(melted)
16-oz. Box powdered sugar
2 Tsp. vanilla
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