2 c All-purpose flour; unsifted
1 1/2 ts Baking soda
2 ts Baking powder
2 ts Ground cinnamon
1 ts Salt
2 c Sugar
4 Eggs
1 1/2 c Vegetable oil
4 md Carrots; shredded
1/2 c Walnuts; coarsely chopped
1 cn Crushed pineapple; (8 oz.)
-drained
Orange zest; 1/3″ by 3″
6 oz Cream cheese; cut in chunks
6 tb Butter; cut in chunks
1 ts Vanilla
2 c Powdered sugar
Preheat oven to 350 degrees. Mix flour, baking soda, baking powder,
cinnamon and salt in a large bowl. In a separate bowl, combine sugar and
eggs; blend in oil and mix. Stir mixture into dry ingredients. Stir in
shredded carrots, chopped nuts and pineapple.
Pour batter into greased and flour-dusted 9″ by 13″ baking pan or 10″ bundt
pan. Bake for 45 minutes (55 minutes for bundt pan), or until pick inserted
in center comes out clean.
Make Cream-Cheese Frosting: Mix orange zest (or one drop or oil or 1 tsp.
dried orange peel), cream cheese and butter thoroughly. Add vanilla and
powdered sugar and mix well. Makes enough to frost a 9″ by 13″ cake. Frost
cake when it is thoroughly cooled.
Nutritional Information per serving: 675 calories (53% from fat), protein
5.7 g, fat 40.3 g (poly 7.0 g, mono 19.9 g, sat 10.4 g), carb 75.8 g, fiber
1.1 g, chol 91 mg, iron 1.8 mg, sodium 522 mg, calcium 94 mg.
Yields
12 Servings