Carrot Cake

3 C. flour 1 C. sugar 1 C. crushed pineapple
1 t. soda 1 C. brown sugar 2 C. grated raw carrot
1/2 t. salt 1 1/2 C. oil 1 C. chopped pecans (or walnuts)
2 t. cinnamon 2 eggs 2 t. vanilla

Sift dry ingredients together.  Cream sugars, oil and eggs.  Add dry ingredients alternately with pineapple.  Add carrots, pecans and vanilla.

Bake at 350 degrees for 1 hour.  Allow to cool.  Frost.

Cream Cheese Frosting

8 oz. cream cheese 1 lb. powdered sugar 1/2 C. chopped nuts (if desired)
1 stick butter or margarine 2 t. vanilla milk or cream to mix
Soften cream cheese and butter/margarine.  Add sugar and enough milk/cream to mix.  Add vanilla and nuts. (Makes enough frosting for a 2-layer cake.)

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