Carrot Cake
Lenora’s Carrot Cake
From Lenora O’Connor
- 2 cups flour
- 2 teaspoons baking powder
- 1-1⁄2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups sugar
- 1⁄2 cup cooking oil
- 4 eggs
- 2 cups finely grated carrots
- 1 20-ounce can crushed pineapple, well drained
- 1⁄2 cup chopped nuts
For the frosting:
Cream Cheese Frosting
- 1 stick butter
- 1 8-ounce package cream cheese
- 1 teaspoon vanilla
- Dash salt
- 1 pound powdered sugar
- Lemon juice or orange juice
Sift together flour, baking powder, soda, salt, and cinnamon. Mix sugar, oil, and eggs. Add flour mixture, and then carrots, pineapple, and nuts. Bake at 350° for 35 to 40 minutes. Works best in 3 layers. Cook and frost with Cream Cheese Frosting. May be made ahead and kept in covered plastic container. It also freezes well.
For the frosting:
When softened, beat butter and cream cheese together. Add vanilla, salt, and powdered sugar gradually. Thin to desired consistency with lemon or orange juice.
