Mrs. Thompson's Carrot Cake

By calypan

Ingredients

• FROSTING:
• 3 cups shredded carrots
• 1 can (20 ounces) crushed pineapple, well-drained
• 2 cups sugar
• 1 cup canola oil
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 2 teaspoons vanilla extract
• 3-3/4 cups confectioners' sugar

Preparation

Step 1

•In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture.
• Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
• For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Cover and refrigerate leftovers. Yield: 15 servings.