Carrot Cake

Another great recipe from the kitchen of Jen's mom. Jim's son (who usually doesn't like cake) says this is "awesome". This is a moist carrot cake.

2 C cake flour
2 tsp. baking powder
1-1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1-1/2 C salad oil
2 C granulated sugar
4 eggs
2 C grated carrots
1 C crushed pineapple (drained)
1/2 C chopped pecans (I use walnuts)

Grease and flour 3 9" round pans, or 1 large rectangular pan.

Sift together cake flour, baking powder, baking soda, cinnamon and salt; set aside.

Mix oil and granulated sugar. Add eggs, one at a time, beating after each one. Add dry ingredients to oil mixture, mix well. Add carrots, pineapple and nuts; blend well.

Pour into greased pans and bake at 350F for 35-40 minutes. Cool round layers in pans for about 10-15 minutes, then turn out onto cooling racks. Frost when completely cooled.

FROSTING:

1 box sifted powdered sugar
1/2 C softened butter
8 oz. cream cheese
1 tsp. vanilla

Blend together powdered sugar, butter, cream cheese and vanilla. Spread on cooled cake. I like to sprinkle chopped nuts on top of icing.