Carrot Cake

The request for this recipe comes from my friend, Connie. This is a tried and true recipe that will yield great results. It is freezer friendly too, as long as you freeze the cake and icing separately.

Mix together:

2 cups sugar

1 1/4 cups oil (this can be reduced by substituting applesauce)

3 cups grated carrots

4 eggs

dash of salt

1 tsp. vanilla

Mix in a separate bowl:

2 cups flour

2 tsp. cinnamon

2 tsp. baking powder

1/2 tsp. baking soda

1 cup pineapple (crushed; not drained)

Add dry ingredients to the wet and mix well. Pour into a prepared 9 by 13 pan and bake at 350 degrees F. for 45 minutes to 1 hour, or until knife inserted into centre comes out clean. Cool well.

Cream Cheese Icing:

1/2 cup butter, softened

1 - 8oz. package cream cheese, softened

1 tsp. vanilla

powdered icing sugar (aprox. 3 cups)

Mix together, adding enough sugar until spreading consistency.

I made this cake for my mother in law's 84th birthday last year and it was a huge hit