Carrot-Pineapple Cake

• 2 cups sifted self-rising flour
• 2 teaspoons cinnamon
• 1 12 cups cooking oil (salad)
• 2 cups sugar
• 4 eggs
• 2 cups finely grated carrots
• 1 (8 1/4 ounce) can crushed pineapple (do not drain)
• 34 cup nuts, chopped
• 1 (8 ounce) package cream cheese
• 12 cup butter
• 1 lb confectioners' sugar
• 2 teaspoons vanilla extract

1. Heat oven to 325F Grease thoroughly and lightly dust with flour tow 9-inch square pans or thrwew 8-inch round pans.
2. Sift flour and cinnamon together.
3. Combine oil, sugar, and eggs in a large mixer bowl, and beat thoroughly.
4. Add flour mixture and beat to blend ingredients.
5. Fold in carrots, pineapple and nuts.
6. Pour batter into prepared pans and bake until cake bagins to pll away from sides of pans (about 1 hour).
7. Cool 15 minutes and remove from pan.
8. Cool completely before frosting.
9. (see Cream Cheese Frosting).
10. CREAM CHEESE FROSTING:.
11. Combine all ingredients and beat ot blend, spread on cake -.

flour, cinnamon, cooking oil, sugar, eggs, carrots, pineapple, nuts, cream cheese, butter, sugar, vanilla

Taken from www.food.com/recipe/carrot-pineapple-cake-364499 (may not work)