Serves 8-10

Preparation time: 30 minutes

Baking time: 40-45 minutes

 

Ingredients:

2 cups all-purpose flour

2 tsp. baking powder

1-1/2 tsp. baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

2 cups sugar

4 eggs

1-1/3 cups of vegetable oil (canola or corn oil)

1 cup chopped pecans or walnuts

1 8 oz. can crushed pineapple or 1 cup fresh crushed pineapple

2 cups grated carrots

 

Method:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.

Sift flour, salt, cinnamon, baking soda, and baking power together.   Set aside.

In a large bowl, beat eggs with sugar and oil at medium speed with an electric mixer until smooth. Mix in flour mixture, one cup at a time beating at low speed until blended. Fold in carrot, pineapple and chopped nuts.

Pour into prepared pan, bake for 40-45 minutes or until toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes. Remove from the pan and cool completely on wire racks.

Spread the cream cheese frosting on top and sides of cake.

 

FROSTING

¼ cup butter at room temperature

1   250 grams pkg. Philadelphia cream cheese

½ tsp. vanilla extract

2   cups confectioners’ sugar (icing sugar)

1   tsp. fresh lime juice (optional)

To make frosting:

In a medium bowl, combine butter, cream cheese, confectioners’ sugar, lime juice, and 1/2 teaspoon vanilla extract. Beat together all ingredients until the mixture is smooth and creamy. Spread on the cooled cake.