Carrot Cake

This moist carrot cake from Mo is really yummy.


4  eggs
2  cups grated carrots
2  cups sugar
8 oz. crushed pineapple, drained
1-1/2  cups oil
1/2  cups chopped nuts
2  cups flour
2  tsp. baking powder
1-1/2 tsp. baking soda
2  tsp. cinnamon
1  tsp. salt

FROSTING:
1/2 cup butter
8 oz. cream cheese
1 tsp. vanilla
1 lb. powdered sugar


Beat eggs. Add sugar. Let stand until sugar dissolves (about 10 min.) Stir in oil, carrots, pineapple and nuts. Mix together dry ingredients and add. Bake at 350 degrees in 3 round pans for 35 to 40 minutes or in one 9x13-inch pan for 55 minutes. For frosting combine and beat butter, cream cheese and vanilla. Slowly add powdered sugar. Frost cake when completely cool.

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