Dm’S Carrot Cake

• FOR THE CAKE:
• 2 cups White Flour (Can Use 1 Cup Whole Wheat And 1 Cup White)
• 2 teaspoons Baking Soda
• 2 teaspoons Cinnamon
• 1 teaspoon Salt
• 1-1/2 cup Canola Oil
• 2 cups White Granulated Sugar
• 3 whole Eggs
• 2 teaspoons Vanilla
• 2 cups Shredded Carrots
• 1 cup Chopped Nuts (I Use Pecans Or Walnuts)
• 1 can 8 3/4 Oz Crushed Pineapple W/ Juice (Use Canned Pineapple!)
• _____
• FOR THE ICING:
• 8 ounces, weight Cream Cheese (I Use 1/3 Less Fat Cream Cheese)
• 1 stick Butter
• 1 pound Powdered Sugar
• 1 teaspoon Vanilla

1. For cake:
2. 1. Sift dry goods together (flour, cinnamon, baking soda, and salt).
3. 2. In separate larger bowl, mix oil and sugar. Then add eggs and vanilla, and beat well. Next, add the dry ingredients to this mixture. Fold in carrots, nuts, and pineapple.
4. 3. Pour into a greased and floured 9x13 cake pan. Bake for 40 minutes at 350 degrees.
5. For cream cheese icing:
6. 1. Mix softened cream cheese and butter together. Add powdered sugar and vanilla.
7. 2. Spread over completely cooled cake. And use all the icing! A nice thick covering makes for a delectable dessert. Enjoy!

cake, white flour, baking soda, cinnamon, salt, canola oil, sugar, eggs, vanilla, carrots, pecans, pineapple w juice, weight cream cheese, butter, sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/dme28099s-carrot-cake/ (may not work)