Carrot Cake with Cream Cheese Frosting

I use two round 8-inch diameter pans for this recipe. Preheat the oven to 350°.



1 1/2 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Butter the bottom and sides of the cake pans.
Sift all dry ingredients together into a bowl.
2/3 cup of mild-tasting cooking oil
2 eggs
1 cup shredded carrots
1/2 cup crushed pineapple
1 tsp vanilla
Add all the wet ingredients. Stir until everything is moistened. Beat with an electric mixer for two minutes.
Pour into the prepared pans. Bake for 25-35 minutes at 350°, until centres spring back when lightly touched. Allow to cool before frosting.
Cream Cheese Frosting
3-4 oz. plain cream cheese, at room temperature
1 Tbsp softened butter
1 tsp vanilla

Use low speed on electric mixer to beat the cream cheese, butter and vanilla together until light.
2 cups icing sugar Beat the sugar in, 1 Tbsp at a time. [If the icing seems too stiff, beat in no more than 1 tsp of cream or milk]
Makes two 8-inch rounds, or one large rectangular cake Better Homes & Gardens New Cook Book, 1971