Carrot Cake

I got this recipe from my Aunt in California when I visited last June. She was on a carrot cake cooking binge and would cook different batches (she'd be giving most of the cakes away) while she experimented and looked for the best recipe & combination.

Dad isn't too fond of eating sweets but he liked the frosting on this one.

When I got home, I decided to try this out and see if I got the recipe right. This turned out good but yielded a lot of cakes! I will halve the recipe next time I do this so we don't get stuck with carrot cake for several weeks.

I have to give a word of warning to first timers though, shredding carrots is a hard job! My arms were so sore afterwards.

CAKE:
3 cups all purpose flour
2 cups sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 cups shredded carrots
1 cup crushed pineapple
1 tbsp vanilla extract
4 eggs
1/2 cup cooking oil

ICING:
1/3 cup cream cheese
2 cups powdered sugar
1 tbsp butter
1 tbsp vanilla extract
2 tbsp milk
1/2 cup chopped cashews

1. Sift the flour, sugar, salt, baking soda and baking powder.
2. Add eggs, cooking oil and beat for 5 minutes.
3. Grease 13x9 in pan and bake at 350 degrees for 30 to 35 minutes. Stick a toothpick and pull it out, if nothing sticks to the toothpick, your cake is done.