AWREY'S CARROT CAKE

1 c. sugar
2 eggs
3/4 c. vegetable oil
1 1/2 c. flour
1 1/2 t. baking powder
1 1/4 t. salt
1 t. baking soda
1 t. cinnamon
1 1/2 c. grated carrot
1/2 c. crushed pineapple, undrained

Beat first 3 ingredients at high speed for 4 minutes. Stir flour, baking powder, salt, baking soda and cinnamon. Add to sugar mixture and beat at medium speed til smooth. Stir in carrot and pineapple just til incorporated. Pour into a greased (9x13 inch pan) and bake 350°: for 30 minutes or til cake springs back lightly when touched. Cool in pan then frost.

AWREY'S CREAM CHEESE FROSTING:

1 pkg. (3 oz.) cream cheese, softened
1/4 c. butter or margarine
1 1/4 c. confectioners sugar
chopped walnuts or pecans

Beat cream cheese and butter; gradually stir in confectioners sugar til light and fluffy. Frost cooled cake and top with nuts.

November, 2005, Menu Minder