Carrot Cake with Cream Cheese Frosting from Sue Kirby

Carrot Cake –   1 1/2 cup oil, 4 cage free eggs, 3 cups grated carrots, 2 cups unbleached sugar, 1 t. vanilla,1 cup crushed pineapple with juice, 1 cup chopped nuts, 2 1/2 cups organic King Arthur flour, 1 t. baking powder, 2 t. cinnamon, 1 t. baking soda, 1/2 t. sea salt,  13X9X2 pan. 350 degree oven for about an hour.      Beat sugar, oil, eggs,and vanilla.  Mix dry ingredients and add to oil mixture.  Add pineapple, carrots, and nuts.  Pour into pan covered by wax paper.  Bake.   When cooled, mix cream cheese frosting and frost.

Cream Cheese Frosting :   One 3 ounce pkg cream cheese, 1/4 c. butter softened, 1 t. vanilla, 2 c. sifted conf sugar.  In bowl, beat cream cheese, butter, and vanilla.  Gradually add the powdered sugar, bat until smooth.  Spread over cooled cake.  Store in refrigerator.

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