2 ¼ cups all purpose flour 2 cups sugar 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon salt 4 eggs 1 1/3 cups corn oil 2 ½ cups grated carrots 1 cup pineapple chunks, chopped 3/4 cups chopped walnuts Cream Cheese Frosting (recipe follows)
PREHEAT OVEN TO 350 DEGREES. Grease and lightly flour 2 (9-inch) round cake pans or 1 bundt cake pan. In a large mixing bowl, sift dry ingredients and mix slightly . Add eggs, one at a time, beating after each addition. Pour in oil and mix again.
Stir grated carrots and pineapple into batter. Do not over mix.
Fold in walnuts and pour batter into prepared pans. Bake about 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove pan(s) from oven and place on wire racks to cool for about 10 minutes.
Invert cake(s) over wire racks to release the cake(s). Cool completely before frosting.
Prepare frosting while cake(s) cool. Spread cake(s) with frosting.
CREAM CHEESE FROSTING 1 cup butter, room temperature 6 ounces cream cheese 2 teaspoons vanilla 4 cups powdered sugar
In a large mixing bowl, combine butter and cream cheese. Beat until mixture is smooth and fluffy. Add vanilla and powdered sugar and mix well. Turn mixer to high speed and whip for 3 to 5 minutes until light and fluffy.