Carrot Yum Cake

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

3 eggs

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.

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Carrot Yum Cake
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