Carrot Cake with Pineapple

by Kathleen

2 1/2 c. flour

2 t. baking soda

2 t. cinnamon

1 t. salt

2 c. sugar

1 1/2 c. vegetable oil

4 eggs

2 t. vanilla

2 c. shredded carrots

1  8 oz can crushed pineapple including juice

1 c. chopped walnuts

Mix flour, baking soda, cinnamon and salt.  Set aside.  In another bowl mix on high, sugar, oil, eggs, and vanilla.  Combine 2 mixtures and beat on low.  Add carrots, pineapple and walnuts.  Pour into greased and floured 9 x 13 pan.  Bake at 350ºF for 40-45 minutes.

Top with cream cheese frosting:

1  3 oz package softened cream cheese

1 T milk

1 t. vanilla

2 1/2 c. powdered sugar

 ~Carrots grew well in Alaska and tasted so sweet.  We liked them fresh out of the garden and in almost any other recipe including 'pumpkin pie'.