Carrot Pineapple Cake

A classic little carrot cake with pineapple
Two types of cream cheese icing to choose from!

• 1-1/2 CUPS FLOUR
• 1 CUP SUGAR
• 1 TSP BAKING POWDER
• 1 TSP BAKING SODA
• 1 TSP CINNAMON
• 1/2 CUP CRUSHED PINEAPPLE (WITH SYRUP)
• 1/2 TSP SALT
• 1 TSP VANILLA
• 2/3 CUP OIL
• 2 EGGS
• 1 CUP FINELY SHREDDED CARROT

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Grease and lightly flour a 9x9x2” baking pan. Preheat oven to 350 degrees.
Sift dry ingredients together into large mixing bowl. Add oil, eggs, carrot, pineapple and vanilla; mix until moist­ened. Beat two minutes at medium speed on electric mixer. Pour batter into pan and bake at 350 degrees for 35 min­utes or until done. Cool 10 minutes; remove from pan. Cool. Frost with cream cheese icing.

Cream Cheese Icing #1:

Blend together softened cream cheese and honey until desired consistency is reached. Add vanilla to taste. Spread on cake and sprinkle on chopped nuts or coconut, if desired.

Cream Cheese Icing #2:

Combine 1 3-oz. pkg. softened cream cheese, 1 tblsp butter, and 1 tsp vanilla. Beat at low speed on electric mixer until light. Gradually add 2 cups sifted confectioners’ sugar and beat until fluffy. Add a few drops of milk if frosting is too stiff. Stir in 1/2 cup chopped pecans (optional). Spread on cake.