Carrot Cake

If yo like carrot cake, this one is very good.  It is another recipe from Vickie's friend Becky.  Anything from Becky is worth making.  This is probably Vickie's favorite cake.

Ingredients

1 cup Crisco oil
2 cups sugar
3 eggs
2 cups grated carrots
2 cups flour
1 cup chopped walnuts or pecans
1 cup crushed pineapple, drained
2 teaspoons vanilla
2 teaspoons cinnamon
2 teaspoons soda
1 teaspoon salt


Directions

Beat together the eggs, oil, sugar and vanilla. Stir in carrots and pineapple. Stir in dry ingredients, which have been sifted together. Mix well. Bake at 350 degrees in a 9x13, greased and floured pan. (may also be baked in a 10 inch bundt pan or two 10 inch can pans) Bake 35-45 minutes or until done. Cool thoroughly. Frost with cream cheese frosting.

Cream Cheese Frosting
½ to ¾ of a two pound bag of powdered sugar
1 8 ounce cream cheese, softened
1 stick butter or real margarine, softened

Cream butter and cream cheese together. Gradually add powdered sugar. Beat until smooth. Add 1 to 2 Tablespoons of milk or cream if frosting is too thick to spread easily.