AWREY'S CARROT CAKE

1 c. sugar
2 eggs
3/4 c. vegetable oil
1 1/2 c. flour
1 1/2 t. baking powder
1 1/4 t. salt
1 t. baking soda
1 t. cinnamon
1 1/2 c. grated carrot
1/2 c. crushed pineapple, undrained

Beat first 3 ingredients at high speed for 4 minutes. Stir flour, baking powder, salt, baking soda and cinnamon. Add to sugar mixture and beat at medium speed til smooth. Stir in carrot and pineapple just til incorporated. Pour into a greased (9x13 inch pan) and bake 350°: for 30 minutes or til cake springs back lightly when touched. Cool in pan then frost.

AWREY'S CREAM CHEESE FROSTING:

1 pkg. (3 oz.) cream cheese, softened
1/4 c. butter or margarine
1 1/4 c. confectioners sugar
chopped walnuts or pecans

Beat cream cheese and butter; gradually stir in confectioners sugar til light and fluffy. Frost cooled cake and top with nuts.

Carrot Cake and Cream Cheese Frosting recipe is published in our November, 2005 Menu Minder.