NANA's CARROT CAKE
1½ cup oil 1 tsp. salt
2 cups sugar 2 tsp. cinnamon
4 large eggs 2 cups finely grated carrots
2 cups all purpose flour 8¾ ounce can crushed pineapple
2 tsp. baking powder ½ cup chopped walnuts
1½ tsp. baking soda cream cheese frosting (recipe below)
Grease bottom and sides of three 9-inch round cake pans and dust with flour. Set aside..
Preheat oven to 350 degrees.
Beat first three ingredients together at medium speed with electric mixer until blended.
Combine dry ingredients together on a sheet of waxed paper. Add gradually to wet mixture, in three or four portions, mixing after each addition until well blended. Scrape sides of bowl between additions to catch the flour that may stick to sides. Stir in carrot, pineapple and nuts. (Hard to find crushed pineapple in a small can anymore, so buy larger can. Drain of pineapple juice and measure out about 1 cup or less to use in this recipe.)
Pour batter evenly into the three cake pans. Bake at 350 degrees for 25 minutes. Test cakes for doneness and add time if needed by 5 minute increments, testing again for doneness. Cool in pans on wire racks for ten minutes, then turn out of pans onto wire racks to cool completely before icing.
Spread cream cheese frosting between layers and on top and sides of cake. Yield: 1 3-layer cake. Prep time 20 minutes (not including time to shred carrots); bake time 25 minutes.
Cream Cheese Frosting
1 cup butter, softened (2 sticks)
8 ounce package cream cheese, softened
16 ounces (about 3 cups) powdered sugar (sift if necessary)
1 tsp. vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until blended. Gradually add powdered sugar and vanilla, beating well. Yield: 4 cups. Covers 3-layer cake.