This is the best carrot cake recipe ever! The pineapple makes it extra sweet and moist. I am required by my family to make this every year for Easter. However, it is delicious any time of the year.
2 cups white sugar
2 cups flour
1 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
1 1/2 cup oil (vegetable or canola)
3 cups grated carrot (I prefer the finely grated carrot and like to use my food processor for this)
1/2 cup crushed pineapple, drained
1 cup walnuts (optional)
3 ozs. cream cheese
1/4 cup milk
2 1/2 cup powdered sugar
Sift together the sugar, flour, salt, cinnamon, and baking soda. Stir in the oil and eggs. Stir in the carrots, pineapple and walnuts.
Bake in a 9 x 13″ pan at 350 degrees for 40 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool completely.
Beat the cream cheese, milk, and powdered sugar in a bowl until desired consistency. This frosting is runnier than most. It’s kind of in between a frosting and a glaze. Frost the cake and refrigerate until serving time. If possible, save a piece for breakfast the next day as it is delicious with a cup of coffee or tea!