I am almost always asked for this recipe whenever I make it… it is EXCELLENT.

note that it calls for 2 10 inch pans- I just make 3 layers of 8 inch or an 81/211 single layer if I am tight for time.

Carrot Cake

3 c all-purpose flour
2 1/2 c sugar
1 tbs. baking soda
1 tbs. cinnamon
1 tsp. salt
4 large eggs
1 1/2 c salad oil
1 tsp. vanilla extract
2 c packed shredded carrots
2 c chopped walnuts (optional)
1 20 oz. can crushed pineapple (w/juice)

Preheat oven to 350 degrees F. Grease and flour two 10-inch round
cake pans. In a large bowl with a spoon, mix flour, sugar,
baking soda, cinnamon and salt.

In a small bowl, with a fork, beat eggs slightly. Stir in salad
oil and vanilla extract. Stir egg mixture, shredded carrots,
walnuts and crushed pineapple into flour mixture just until
flour is moistened.

Pour batter into pans. Bake 40-45 minutes until toothpick
comes out clean. Cool cake in pans on wire racks for
10 minutes. Remove cake from pans; cool completely on
racks.

When cake is cool, frost with Cream Cheese Frosting (below).

Cream Cheese Frosting

In large bowl, with mixer at medium speed, beat 12 oz package
of cream cheese (softened), 1/2 c butter (softened), 1 tbs.
lemon juice and 1 1/2 tsp vanilla extract until smooth.
Gradually beat in 5 1/2 c confectioners’ sugar until smooth.