Carrot Cake

from a BMCC member

My mom's carrot cake recipe ( I haven't made it yet, but I remember it as wonderful)

14 CARAT CAKE

2 cups flour
1 ½ cups oil
2 tsp baking powder
4 eggs
1 ½ tsp soda
2 cups grated raw carrot
1 ½ tsp salt
1 (8 ¾ oz) can crushed pineapple,
2 tsp cinnamon
well drained
2 cups sugar
½ cup chopped nuts

Mix together flour, baking powder, soda, salt and cinnamon. Mix together sugar, oil and eggs and mix into dry ingredients. Stir in carrots, drained pineapple and nuts. Pour into greased and floured 13 x 9 inch pan and bake at 350 degrees for 45 to 50 minutes, or until top springs back when touched lightly with finger. Cool and then frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING

½ cup butter
1 8 oz. package cream cheese, softened
1 tsp vanilla
1 pound powdered sugar

Combine butter, cream cheese and vanilla and beat until well blended. Add sugar gradually, beating vigorously.