Carrot Cake

We love carrot cake here at the Newman household. A great carrot cake with cream cheese icing, umm YUM!
Here is my favorite recipe for carrot cake (carrot cake and cream cheese icing recipe from Better Homes and Gardens)
4 beaten eggs
2 cups all purpose flour
2 cups sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
3 cups finely chopped carrots, lightly packed
3/4 cup vegetable oil
Combine eggs, carrots, oil. Add egg mixture to the flour mixture (flour, sugar, baking powder, cinnamon, baking soda)
Bake at 350 in 2- 9in round cake pans
for about 35 mins.

I came up with a pineapple cream cheese filling:
About 1/2 can crushed pineapple (drained well)
Mix the pineapple with about a cup of the cream cheese frosting. If the filling consistency is too thin, add more icing to it until you reach your desired consistency.


And the cream cheese icing:
1- 8 oz package cream cheese
1/2 cup butter softened
2 tsp. vanilla
About 5 cups powdered sugar

I garnished the side of my cake with chopped walnuts. I’ve used pecans as well… both are great!