Ingredients 4 eggs 2 cups (500 mL) granulated sugar 1/2 cup (125 mL) softened butter2 cups (500 mL) finely grated carrots 2 cups (500 mL) drained crushed pineapple 1 cup (250 mL) finely chopped nuts 3 cups (750 mL) all-purpose flour

3 tsp (15 mL) baking powder
2 tsp (10 mL) baking soda
1 tsp (5 mL) salt
1 tsp (5 mL) cinnamon

Cream Cheese Icing:

1/4 cup (50 mL) butter
1 pkg (8 oz /250 g)  Cream Cheese
1 tbsp (15 mL) milk
2 tbsp (30 mL) vanilla
1 lb (500 g) icing sugar
1 carrot, finely grated

Preheat oven to 350 °F (180 °C).
In large bowl, beat 5 first ingredients until combined well. Add remaining ingredients and whip with electric mixer.
Pour into buttered 9 inch (23 cm) cake pan. Bake for 1 hour and 5 minutes or until toothpick inserted in centre comes out clean. Spread icing over cooled cake and sprinkle with grated carrot.

Cream Cheese Icing:
Soften butter in microwave oven and combine with  Cream Cheese and all other ingredients but grated carrot. Mix well with fork until smooth. Reserve grated carrot for cake garnish.


Louise Belisle

Louise Belisle is a retired French Canadian living in Coronado, Panama.  She loves entertaining - which for Louise means a table of interesting people, good food and good wine.  Passion:  Finding easy recipes that can make that happen!