Carrot Cake
Ingredients:
2 tsp. ground cinnamon1 tsp. vanilla extract
4 eggs
2 cups all purpose flour
2 tsp. baking soda
2 cups sugar
2 1/2 cups lightly packed shredded carrots
1 cup veg. oil
1 8 oz. can crushed pineapple, drained well
2 tsp. baking powder
1 1/2 cup chopped walnuts (optional)
Directions:
Grease and flour a Bundt pan. In a large bowl, stir together sugar and oil.
Beat in egg, one at a time. Next stir in vanilla extract. In a small bowl mix together the dry ingredients.
Add to the sugar, oil egg mixture. Add carotts, pineapple and nut (optional) and stir just to blend.
Bake at 350 degrees or until done. Let cool for 15 minutes and then turn out and let cool on wire rack. Frostwith Cream Cheese Frosting (recipe below).
Cream Cheese Frosting:
8 oz cream cheese6 tbsp. butter
1 teaspoon orange peel
1 tsp. vanilla extract
2 cups confectioners sugar
Directions:
Mix all ingredients in medium bowl until smooth
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