Mom’s Carrot Cake.

Directions:

• Grease and flour (3) 9” round baking pans

• Preheat oven to 350F

• Drain pineapple

• Mix flour, baking soda, baking powder, salt, cinnamon and sugar together.

• Add oil and eggs - beat until smooth.

• Fold in pineapple, carrots & nuts. Mix well.

• Turn batter into baking pans.

• Bake at 350F for 35 minutes.

• Cool cake in pan for 10-15 minutes. Place on rack to cool completely.

• Once cool - build cake with icing between layers and on top.

For Icing:

• Soften cream cheese and butter together. Add powdered sugar and vanilla. Beat until it reaches spreading consistency.

Ingredients:

• 1 (8.5 oz) can crushed pineapple

• 2 cups flour

• 2 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. salt

• 2 tsp. cinnamon

• 2 cups sugar

• 1.5 cups oil

• 4 eggs

• 2 cups grated carrots

• 1/2 cup chopped nuts

Icing:

• 1 (8 oz.) package cream cheese

• 1/2 cup butter

• 1 box powdered sugar

• 1 tsp. vanilla