Moist carrot cake with pineapple and nuts, finished with cream cheese icing.

Steps

1. Sift dry ingredients together. Add sugar and oil and beat well until light, fluffy and creamy.
2. Add eggs one at a time.
3. Add carrots, pineapple and nuts.
4. Bake at 375°F in one or 2 tins for 30–35 minutes or until done.

Notes

• Icing: beat together 1 8 oz package cream cheese, 1/4 cup butter, 1 lb icing sugar, and 2 tsp vanilla.