Monica's Carrot Cake

1 cup oil
2 cups sugar
4 eggs
2 cups grated carrots-packed
1 can crushed pineapple-drained (reserve 2 tsp. for frosting)
3 cups sifted flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla
1 cup chopped walnuts

Combine oil and sugar, add well beaten eggs, carrots and crushed pineapple. Mix just to combine. Sift flour, baking soda, baking powder and cinnamon. Stir into oil mixture. Add vanilla and nuts. Mix to combine. Pour batter into greased and floured round cake pans or 9x13-inch oblong pan.

Bake at 350* for 30 to 35 minutes or until knife inserted in center comes out clean. Cool.

Cream Cheese Frosting:
8oz cream cheese, sofened
2 sticks butter or margarine, softened
3 cups powdered sugar
2 tsp. walnuts, chopped fine
2 tsp. crushed pineapple

Beat all ingredients until smooth. Ice cooled cake.

NOTE: If you have leftover frosting here is a handy idea my boys always enjoyed...even at their advanced ages of 15, almost 17 and 41. *smile*
Either use frosting as is or mix in some powdered jello (by that I mean DON'T ADD THE WATER) to flavor and spread on graham crackers. Add another graham cracker on top for frosting sandwiches.