This sweet, heavy, moist carrot cake is the best I've ever tasted. With a thick layer of homemade cream cheese icing, nothing beats a giant slice of this for dessert with a glass of iced milk, or a mug of freshly steeped java. Leftovers make a mad breakfast!
1. Sift dry goods together (flour, cinnamon, baking soda, and salt).
032. In separate larger bowl, mix oil and sugar. Then add eggs and vanilla, and beat well. Next, add the dry ingredients to this mixture. Fold in carrots, nuts, and pineapple.
043. Pour into a greased and floured 9×13 cake pan. Bake for 40 minutes at 350 degrees.
05For cream cheese icing:
061. Mix softened cream cheese and butter together. Add powdered sugar and vanilla.
072. Spread over completely cooled cake. And use all the icing! A nice thick covering makes for a delectable dessert. Enjoy!