Lou Lou's carrot pineapple cake

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Lou Lou's carrot pineapple cake

SERVES 8–10

2 cups self-rising* flour, sifted

2 teaspoons cinnamon

1½ cups cooking (salad) oil

2 cups granulated sugar

4 eggs

2 cups carrots, finely grated

1 cup crushed pineapple, undrained

¼ cup nuts of choice, chopped

Preheat oven to 375 degrees. Thoroughly grease and lightly dust two 9-inch square pans with flour. Sift flour and cinnamon together. Combine oil, sugar and eggs in a large mixing bowl and beat thoroughly. Add flour mixture and beat to blend ingredients. Fold in carrots, pineapple and nuts; pour batter into prepared pans, and bake until cake begins to pull away from sides of pan (about 1 hour). Cool 15 minutes and remove from pans.  Cool completely, then frost as a two-layer cake, using cream cheese icing (recipe below).

* If using plain flour, add 2 teaspoons baking powder, 1½ teaspoons baking soda and 1 teaspoon salt to flour.

Cream cheese icing

1 8-ounce package cream cheese

1 stick butter or margarine, slightly softened and cut into pieces

1 1-pound package confectioners’ sugar

2 teaspoons vanilla extract

In a medium bowl, combine all ingredients and beat to blend until smooth.

LOUISE SMITH, ROCK HILL