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Blue Ribbon Carrot Cake




Source of Recipe


Internet


List of Ingredients




2 cups flour
1 1/4 teaspoons salt
1 teaspoon ground cloves
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
2 cups sugar
4 eggs
1 cup melted butter or oil (we used canola oil)
2 cups finely grated carrots
1 cup raisins
2 cups crushed pineapple (you'll need two 20- ounce cans, drained)
1 cup walnuts



Recipe



Preheat oven to 350 degrees.

Sift together dry ingredients, set aside. Mix eggs, sugar and melted butter, stirring well. Pour into three greased and floured 8-inch cake pans. Bake for 30 minutes. Let cake cool to room temperature. Frost with cream cheese icing.

Cream Cheese Icing
8 ounces cream cheese (softened), see note
6 tablespoons butter
1 1/2 teaspoons vanilla
5 1/4 cups confectioners sugar, see note

Beat cream cheese, butter and vanilla until smooth. Gradually add sugar. Beat until fluffy.

Note: The recipe called for 9 ounces of cream cheese -- we went with 8 ounces. We found we needed only 4 1/2 cups sugar, but if you like a sweeter and thicker frosting, add more.