Ruth'S Carrot Cake With Currant Icing

• 3 cups sifted cake flour
• 2 cups sugar
• 2 teaspoons cinnamon
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 (8 ounce) can crushed pineapple
• 2 cups raw carrots, grated and loosely packed
• 3 eggs, beaten
• 1 1/2 cups salad oil
• 2 teaspoons vanilla
• 1 1/2 cups finely chopped nuts
• Currant Nut Icing
• 4 1/2 cups confectioners' sugar
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 2 tablespoons milk
• 2 teaspoons vanilla
• 1/4 cup finely chopped nuts
• 1/4 cup currants

1. Grease and flour 2 9" cake pans.
2. Mix together cake flour, sugar, cinnamon, baking soda, powder and salt.
3. Drain pineapple,reserving syrup.
4. Add syrup to dry mixture; add eggs, oil and vanilla.
5. Beat 3 minutes.
6. Stir in pineapple, carrots and nuts.
7. Bake 325 degrees for about 40 min or until done.
8. Cool 10 min in pan.
9. Unmold.
10. Currant Icing Plump currants in 1/4 cup hot water for 5 minutes.
11. Drain well.
12. Beat sugar, cream cheese, butter, milk and vanilla together until smooth.
13. Fold in nuts and currants.

cake flour, sugar, cinnamon, salt, baking soda, baking powder, pineapple, carrots, eggs, salad oil, vanilla, nuts, currant nut, sugar, cream cheese, butter, milk, vanilla, nuts, currants

Taken from www.food.com/recipe/ruths-carrot-cake-with-currant-icing-75556 (may not work)