Mrs. H's Carrot Cake

(from Jacqueline)

1-1/2 cups vegetable oil

2 cups sugar

4 medium eggs

2 cups sifted flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

3 teaspoons cinnamon

3/4 cup crushed pineapple (drained)

3 cups shredded carrots

Grease two 8 inch round cake pans and preheat oven to 350 degrees.

Mix the shredded carrots in about two tablespoons of flour and set aside. Coating the carrots in flour will ensure the carrots stay evenly in the batter and not sink to the bottom of the cake pans.

Combine sugar, oil and eggs in a bowl and mix. Add sifted flour, baking soda, baking powder, cinnamon and salt and beat/mix well. Add pineapple and (floured) carrots and mix all together. Distribute the batter into the two prepared pans and bake for 45 minutes or until toothpick runs clean. Allow pans to cool on top of cooling racks for approximately 25 minutes (or until pans are lukewarm). Run knife/spatula around the edge to loosen the cake and invert directly on top of cooling rack and allow cakes to cool completely before frosting.


1 stick butter

1 8-ounce cream cheese

1/2 lb confectioners sugar

2 teaspoons vanilla extract

Soften butter and cream cheese. Beat until fluffy. Add sugar and vanilla and beat until smooth. Keep frosted cake in refrigerator.