AUNT FRANCES’S
CARROT CAKE

Cake

2 cups sugar

3/4 cup oil

4 eggs

1 small can crushed pineapple (drained, juice reserved)

2 cups plus 1 tablespoon sifted flour

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

2 cups shredded carrots

1 teaspoon vanilla extract

Frosting

Reserved juice from crushed pineapple

1 package cream cheese, softened

Confectioner’s sugar as needed

For the cake, preheat the oven to 350°. Grease and flour a 13x9-inch pan. In a mixing bowl cream the sugar and oil together. Add the eggs one at a time and mix on high. Mix in the pineapple, flour, baking soda, cinnamon, salt, carrots, and vanilla. Pour the batter into the prepared pan. Bake for 30 to 40 minutes and cool.

For the frosting, in a mixing bowl mix the reserved juice and cream cheese until smooth. Add confectioner’s sugar until the frosting is the desired consistency.

Makes 12 servings.