CARROT CAKE

CARROT CAKE

2 cups flour
4 eggs
2 cups sugar
3 cups carrots, shredded
2 teaspoons baking soda
1 teaspoon vanilla
2 teaspoons cinnamon
1 cup nuts, chopped (optional)
1 teaspoon salt
8 ounces crushed pineapple, drained
1 cup salad oil
Pre heat oven to 350. Sift dry ingredients together. Add the oil and eggs one at a time. Beat until thoroughly mixed. Add carrots and vanilla. Mix well. Pour into greased and floured 9 x 13 inch pan, and bake for 45 minutes.
Icing:
1/2 cup butter softened
1 teaspoon vanilla
1 pound confectioners’ sugar
1 cup nuts chopped
8 ounces cream cheese, softened
Mis all ingredients together. Spread on top and sides of the cake.
Keep it in the fridge because of the cream cheese icing