CARROT CAKE II
1/2 cup oil
1 cup sugar
2 eggs, well beaten
1/2 cup grated carrots, packed
1/2 cup crushed pineapple
1-1/2 cups sifted flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1 tsp. vanilla
1/2 cup chopped walnuts
Combine oil and sugar, add well-beaten eggs, carrots, and crushed pineapple.  Mix just to combine, sift flour, salt, baking soda, baking powder, and cinnamon.  Stir into oil mixture.  Add vanilla and nuts.  Mix to combine.  Pour batter into a greased and floured 9 x 13-in. pan.  Bake at 350 for 30 minutes or until cake is done.  Cool.
Icing:

1 (3 oz.) cream cheese
3 oz. margarine
1-1/2 powdered sugar
1 tsp. walnuts, chopped fine
1 tsp. crushed pineapple

Mix together cream cheese, margarine, and powdered sugar.  Beat until light and fluffy.  Add nuts and pineapple.  Ice cooled cake.
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