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 |
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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. |
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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.) | ||