Gullusci Carrot Cake with Cream Cheese Icing

• 2 cups flour
• 2 12 teaspoons baking soda
• 1 12 teaspoons cinnamon
• 1 12 teaspoons apple pie spice
• 1 teaspoon salt
• 1 cup oil
• 2 cups sugar or 2 cups Splenda sugar substitute (sugar substitute for diabetics)
• 3 eggs
• 1 can crushed pineapple
• 2 cups grated carrots
• 12 cup chopped walnuts
• 8 ounces cream cheese, softened
• 14 cup butter
• 34 box powdered sugar
• 1 teaspoon vanilla

1. DIRECTIONS FOR CAKE: mix all dry ingredients.
2. beat oil, eggs, and sugar until well blended.
3. Mix with dry ingredients.
4. Add pineapple and nuts.
5. Divide batter into 2 cake pans.
6. Bake at 350 degrees for 50-60 minutes.
7. DIRECTIONS FOR ICING: Blend all ingredients until smooth and creamy.
8. Ice each cake to make a double layer carrot cake, or to serve as two individual cakes.

flour, baking soda, cinnamon, apple pie spice, salt, oil, sugar, eggs, pineapple, carrots, walnuts, cream cheese, butter, powdered sugar, vanilla

Taken from www.food.com/recipe/gullusci-carrot-cake-with-cream-cheese-icing-51452 (may not work)