Ingredients
Cake
3 cups flour
2 cups sugar
1 tsp salt
1 tbsp baking soda
1 tbsp ground cinnamon
1 1/2 cups vegetable oil
4 large eggs, lightly beaten
1 tbsp vanilla extract
2 cups carrots, finely grated
2 cups walnuts, chopped
1 cup pineapple, chopped and drained
Room-temperature butter and flour for preparing pan
Cream Cheese Frosting
One 8 ounce package cream cheese
6 tbsp butter, at room temperature
1 tsp vanilla extract
1 1/2 cups confectioners' sugar
1 tbsp lemon juice
Directions
Cake
1. Preheat oven to 350 F. Butter two 9 inch cake pans. Cut the wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds.
2. Sift dry ingredients into a bowl. Add eggs, oil, and vanilla. Mix well. Fold in chopped carrots walnuts, and pineapple.
3. Pour the batter into the prepared pans. Bake for about 45 minutes until a toothpick inserted into the center of the cake comes out clean. Cool on a rack.
Frosting
While the cake is cooling, make the frosting.
1. Whisk together the cream cheese and butter in a mixing bowl.
2. Gradually sift in the confectioners sugar; beat until mixture is well-combined and fluffy.
3. Stir in vanilla and lemon juice.
4. Once cakes have cooled, spread the frosting on the top of the cakes.
5. Garnish with baby carrots or nuts.
