This recipe was synonymous with Grandma Hale during my growing up years. If she and Grandpa stopped by on their way somewhere, they'd always bring this for dessert! YUMMY! Her birthday is December 23...It would make a fun family history night to make this and talk about her next month!
Pineapple-Carrot Cake with Cream Cheese Frosting
Combine in large bowl:
1 1/2 C flour
1 C sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Add:
2/3 C salad oil
2 eggs
1 C shredded carrots
1/2 C crushed pineapple and juice
1 tsp vanilla
Mix well and beat 2 minutes at medium speed. Bake in 350 degree oven in a greased and floured oblong pan (9x13) about 35 minutes. Cool 10 minutes before removing (or leave in pan). When cool, frost with cream cheese frosting. If making cup cakes, bake at 350 degrees for 20 minutes.
Cream Cheese Frosting
3 oz. package cream cheese, softened
1 Tbsp butter
1 tsp vanilla
Gradually add 2 cups powdered sugar; mix well. If necessary, add milk to make spreadable.
Optional: Top with chopped walnuts.
