1 ¼ cups salad oil
1 cup brown sugar
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
3 cups finely shredded raw carrots, packed
8 ½ ounces crushed pineapple
½ cup finely chopped walnuts (optional)
8 ounces cream cheese, room temperature
½ cup melted butter ( 1 Stick) plus 2 tablespoons
¼ cup milk
2 teaspoons vanilla
¼ teaspoon salt
3 to 4 cups powdered sugar
In a large bowl, combine the salad oil, brown and granulated sugars until well blended. Add eggs one at a time, beating until blended.
In another bowl, sift together flour, salt, soda, baking powder and cinnamon. Add the flour mixture about 1/3 at a time, to the oil mixture, just enough until blended.
Fold carrots and pineapple into the batter. Add nuts if desired. Pour the batter into two greased and lightly floured 9 inch round cake pans.
Bake in a pre-heated oven for 35 to 40 minutes or until a tooth pick inserted in the center comes out clean. Cool the cakes in the pans on racks for 10 minutes, then turn the cakes out onto the rack and cool completely.
To prepare the frosting, in a large mixing bowl mash the cream cheese, add the butter and cream them together until fluffy. Add the powdered sugar (sifted) milk, salt, and vanilla to the cheese mixture and beat until well blended.
Frost with the cream cheese frosting and allow the cake to rest for a day, if not previously stored, to improve flavor.
Unfrosted, the cakes may be wrapped in airtight plastic and refrigerated for 5 to 6 days, or frozen for 2 to 3 months. If frosted, the cakes may be stored in the refrigerator for a week or more.
Must be prepared twenty-four (24) hours in advance!