Carrot Cake

Yield: 10 servings (generous)

Ingredients

• 2 c flour
• 1 t salt
• 1 t nutmeg
• 1 t cinnamon
• 1 1/2 t baking soda
• 2 t baking powder
• 1 1/2 c oil
• 2 c sugar
• 4 eggs, slightly beaten*
• 2 c grated raw carrots
• 1 c drained crushed pineapple
• 1/2 c chopped walnuts
• 8 ounces cream cheese*
• 1 Box confectioners sugar
• 1 t vanilla
• 1/2 t butter*

Directions

1. Sift together into large bowl.
2. Mix together and add to dry ingredients.
3. Add to batter. Pour in greased bundt pan.
4. Bake 1 Hr. 325°.
5. or - 13 x 9 pan 30-35 minutes
6. Cream together
7. frost cake when cool

Timing

• Bake 1 Hr.
• 13 x 9 pan 30-35 minutes

Temperature

• 325°

Equipment

• large bowl
• bundt pan
• 13 x 9 pan

Notes

• Frosting
• • room temperature