CARROT CAKE

Ingredients

• 1 c. drained crushed pineapple
• 3 eggs
• 3 c. flour
• 2 c. grated carrots
• 1 c. chopped walnuts
• 1 1/2 c. corn oil
• 1/2 tsp. salt
• 1 1/4 tsp. cinnamon
• 2 tsp. vanilla
• 3 tsp. baking soda

Directions

1. Combine all ingredients and stir until mixed.
2. No mixer is required, just stir.
3. Bake in ungreased pans at 350 degrees or until done (check with toothpick).
4. Makes 13"x10" cake or 3 (9") round pans.
5. This cake freezes well and stays moist.
6. Frost with cream cheese frosting.

Cream Cheese Icing

• 4 oz. cream cheese
• 1/4 cup butter
• 1 tsp. vanilla
• 2 cups icing sugar

Frosting:

In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.