Carrot Cake from Crocodile Cafe
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon, ground
- 1 teaspoon cinnamon, ground
- 5 eggs
- 3 cups sugar
- 2 cups oil
- 2 teaspoons good vanilla
- 6 cups carrots, finely shredded
- 2 cups crushed pineapple, drained
- 2 cups walnuts, chopped
- 1 lb cream cheese
- 12 cup butter
- 5 cups powdered sugar
- 1 teaspoon vanilla
DirectionsSift together flour, baking powder, soda, salt, and cinnamon.
Beat eggs, and then add sugar, oil and vanilla.
Beat until fluffy.
Stir in four mixture, carrots, pineapple, and nuts.
Bake in three 9-inch prepared cake pans for 45 minutes at 325 degrees.
Cool on wire racks.
Frost when cold.
Cream butter and cream cheese -- Add sugar and vanilla beating until smooth.