Pineapple-Carrot Cake

Bev B.


9x13 pan-Bake at 350 degrees for 45 minutes


Cake will be bumpy when baked.


Sift into a large mixing bowl:
2 C flour
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
 1 1/2 tsp baking soda


Then add:
2 C sugar
1 C oil
4 eggs


Beat until creamy-Gently FOLD in:
2 C drained crushed pineapple
2 C grated carrots (about 5)
1/2 C nuts (optional)


Cream cheese frosting:
8 oz package cream cheese
1 cube butter
1 tsp vanilla
1 box powdered sugar (3 3/4 C)

Cream first 3 ingredients until fluffy.
Add slowly box of powdered sugar-beat until smooth. 
Frost cooled cake thickly and place in refridgerator.