2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp baking powder
1 cup vegetable oil
1 1/4 cups sugar
1 1/2 cups carrots, shredded
1 cup crushed pineapple with juice
2/3 cup walnuts
2 pkg (8 oz each) cream cheese
3/4 cup butter, softened
1 tsp vanilla extract
5 1/2 cups powdered sugar
Heat oven to 350 F.
In large bowl, sift flour, baking soda, salt, cinnamon & baking powder.
In mixing bowl, cream together oil & sugar. Add eggs one at a time. Gradually add in carrots & crushed pineapple.
Add dry mixture to wet ingredients & beat until smooth. Fold in walnuts.
Pour batter into two lightly greased 8-inch round cake pans and bake 25-30 minutes, or until knife inserted in center comes out clean. Allow cakes to cool completely. Remove cakes from pans & slice off tops to level cakes.
To make frosting: In mixing bowl, cream together cream cheese, butter & vanilla. Gradually add in powdered sugar & mix until smooth.
Spread two large spoonfuls frosting over top of one cake & stack second cake on top. Frost entire cake with remaining frosting.
Find more dessert inspiration at Culinary.net.