Carrot Cake

• 2 cups sifted cake flour
• 2 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 1 cup salad oil
• 4 eggs
• 3 cups carrots, shredded
• 1 cup nuts, chopped
• 8 ounces crushed pineapple, drained
• 1 teaspoon vanilla

Preheat oven to 350 degrees. Sift dry ingredients together. Add the oil and eggs one at a time. Beat until thoroughly mixed. Add carrots, pineapple, nuts, and vanilla. Mix well. Pour into greased and floured 9 X 13 inch pan, and bake for 45 minutes to 1 hour.

Icing:

• 1/2 cup butter, softened
• 1 pound confectioner's sugar, sifted
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla
• 1 cup nuts

Mix all ingredients together. Spread on top and sides of cake.

• Yields: 8 slices
• Preparation time: 1 hour, 30 minutes