Ruth'S Carrot Cake With Currant Icing - cooking recipe

Ingredients

3 cups sifted cake flour
2 cups sugar
2 teaspoons cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 (8 ounce) can crushed pineapple
2 cups raw carrots, grated and loosely packed
3 eggs, beaten
1 1/2 cups salad oil
2 teaspoons vanilla
1 1/2 cups finely chopped nuts
Currant Nut Icing
4 1/2 cups confectioners' sugar
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 tablespoons milk
2 teaspoons vanilla
1/4 cup finely chopped nuts
1/4 cup currants

Preparation

Grease and flour 2 9\" cake pans.
Mix together cake flour, sugar, cinnamon, baking soda, powder and salt.
Drain pineapple,reserving syrup.
Add syrup to dry mixture; add eggs, oil and vanilla.
Beat 3 minutes.
Stir in pineapple, carrots and nuts.
Bake 325 degrees for about 40 min or until done.
Cool 10 min in pan.
Unmold.
Currant Icing Plump currants in 1/4 cup hot water for 5 minutes.
Drain well.
Beat sugar, cream cheese, butter, milk and vanilla together until smooth.
Fold in nuts and currants.