Pineapple Carrot Cake Ingredients: Cake 1 C all purpose flour, sifted 1 tsp. baking powder 1 tsp.

. baking soda tsp. iodized salt C corn/veg. oil 1 tsp. vanilla C undrained crushed or chopped pineapple 2 C eggs 1 C grated carrots Frosting: pack cream cheese C unsalted butter 1 C sifted confectioners sugar 1 tsp. vanilla C chopped cashew nuts Method: 1. Preheat oven to 3500 F. Grease and line a round pan. Set aside 2. Sift together the first 4 ingredients. In a separate bowl combine oil and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla. Add the dry ingredients then the carrots and pineapple. Mix until well blended. Pour into the prepared pan and bake for 35 min. or until done. 3. Prepare frosting: in a bowl beat cream cheese and butter until smooth and fluffy. Add sugar and vanilla and continue beating until of spreading consistency. Frost top, side of the cake with frosting. Sprinkle with nuts. Chill before serving.