Old-Fashioned Carrot Cake 4 eggs 2 cups sugar 3 cups finely shredded carrots 1 package (8 ounces) cream cheese, softened 1-1/2 cups vegetable oil 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 1 can (8 ounces) crushed pineapple, drained 1 cup chopped walnuts FLUFFY FROSTING: 1/4 cup all-purpose flour Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Old-Fashioned Carrot Cake cont. 3/4 cup milk 3/4 cup butter, softened 2 cups confectioners' sugar 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla extract Additional chopped walnuts In a large mixing bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to carrot mixture. Stir in pineapple and nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

Old-Fashioned Carrot Cake 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Remove to a wire rack to cool. In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. In a large mixer, cream the butter, sugars and salt until light and fluffy. Beat in the chilled flour mixture until smooth, about 5 minutes. Beat in vanilla. Frost cake. Sprinkle with nuts. Yield: 12-16 servings. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008