Carrot Cake
| Yield: | 12 Servings |
| Categories: | Cakes, Desserts |
| 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 |
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