Carrot Cake - This Would Make a Great Easter Dessert

Since Easter is coming up,

I've been thinking about

what I might be making

for supper.

In case you're thinking the same
thing, I wanted to share one of
my favorite recipes with you . . .

Carrot Cake 

would make a delicious dessert
for any occasion.

I really love this recipe & it has never failed.

I made it for book club last time & the girls really liked it--

but it IS sinfully rich!

• 3/4 cup vegetable oil
• 2 cups sugar
• 4 eggs
• 2 cups grated carrots
• 1 cup crushed pineapple (drain a little of the juice off, but not all)
• 2 1/4 cups flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• chopped walnuts

Note: The walnuts will taste even better if you toast them a little in the oven before adding them to the cake! Other directions: Cream oil, sugar, & eggs. Add carrots & pineapple--set aside.  Sift flour, soda & cinnamon together & mix in with the first mixture. Add some walnuts. Bake about 30 minutes (in greased, floured round cake pans) at 350 degrees.

Icing:

• 8 oz. cream cheese
• 1/2 cup butter
• 1/2 tsp. vanilla
• a little whole milk
• sifted powdered sugar (to taste & consistency) 
• top with more walnuts, if desired

PS - I live at an altitude of 4,500 feet--if your altitude is much lower, you may need to make adjustments in cooking time.