Friday, December 26, 2008

Rebekah's Carrot Cake

1 1/2 cup vegetable oil
2 cups sugar
5 eggs
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
2 jars baby food carrots (or 2 cups grated carrots)
1 cup crushed pineapple, drained (optional)

Mix oil and sugar, add eggs one at a time, beating after each addition. Sift together flour, baking powder, soda, cinnamon, salt. Add in small amounts to egg mixture utnil well-blended. Add vanilla. Blend in carrots (and pineapple, if you choose). Bake at 350 degrees for 30-40 minutes in 3 greased and floured 9-inch cake pans or one 9x13 pan. Cool before icing.

8 oz. cream cheese, softened
1/2 cup butter, melted
2 tsp. vanilla
1 lb. confectioner's sugar
Blend well. Spread between each layer and cover cake well.

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