This is a really great cake made with our sweet Alaskan carrots.  The recipe was requested by several people at one of our fall meetings after sampling some mini-cupcakes.

 

 

CAKE

Grease a large bundt pan & preheat oven to 325 F.

In a large mixing bowl cream:

2 c. of sugar

1 ½ c. canola oil

4 eggs.

In another bowl mix together:

2 c. flour

2 t. baking powder

2 t. baking soda

1 t. salt

2 t. cinnamon

Add dry ingredients to sugar mixture.  Fold in:

3 c. grated carrots

½ c. pecans or walnuts

1 small can crushed pineapple, drained

Bake at 325 F for 40-45 mins.

(Or grease mini muffin cups and bake for 10 mins.)

 

ICING

Beat with mixer:

8 oz. cream cheese, softened

1 stick butter, softened

2 t. vanilla

about 4 c. powdered sugar