Carrot Cake with Cream Cheese Frosting

2 c Sugar
4 Eggs
1 1/2 c Oil
2 c Flour; sifted
2 ts Baking powder
1 1/2 ts Baking soda
3 ts Cinnamon
Pn Salt
2 c Grated carrots; finely grate
3/4 c Crushed pineapple; drained
1/2 c Chopped walnuts

Frosting:
1 8 oz pkg cream cheese; softe
1 Margarine; softened
4 c Powdered sugar
2 ts Vanilla

Combine sugar, eggs and oil; sift flour, baking powder, baking soda, cinnamon and salt together; Add dry ingredients to sugar-egg mixture, and beat well. Add carrots, pineapple and walnuts. Mix well. Pour batter into 3 well greased 9" cake pans (using about 1-1/2 cups batter in each).

Bake at 350 for 20-25 minutes. Remove cakes from pans and cool on racks.

Cream together the cream cheese and margarine.

Gradually add the powdered sugar and vanilla. Beat mixture until light and fluffy.

When cakes have cooled frost with cream cheese frosting using about 3/4 cup between each layer and rest on top. Do not frost sides.

Carrot Cake with Cream Cheese Frosting printer friendly version located here. (Just the recipe. Nothing else.)
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