A 14-Carat Carrot Cake

A 14-Carat Carrot Cake
from a Junior League Cookbook.

2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 eggs
2 cups sugar
1 1/2 cups oil
2 cups grated raw carrots
1 (8 ounce) can crushed pineapple in juice, drained
1/2 cup chopped nuts (walnuts or pecans)

Vanilla Cream Cheese Frosting
1/2 cup butter or margarine
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
1 lb confectioners’ sugar (sifted)

Preheat oven to 350°F.
Sift together flour, baking powder, soda, salt and cinnamon.
In mixing bowl, beat eggs and add sugar.
Let stand until sugar dissolves, about 10 minutes.
Stir in oil, carrots, drained pineapple and nuts.
Stir in dry ingredients and beat until well blended–3 minutes or so with blender.
Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
Add powdered sugar gradually, beating vigorously.
If frosting is too thick, thin with a few drops of milk to spreading consistency.