Abbott Northwestern Station 63 Carrot Cake - cooking recipe

Ingredients

Cake
2 cups sugar
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
7 ounces shredded carrots
1 cup chopped nuts
1 1/2 cups canola oil
3 eggs
1 cup crushed pineapple
2 teaspoons vanilla
Frosting
8 ounces cream cheese
1/2 cup butter
1 lb powdered sugar, sifted
1/2 teaspoon vanilla

Preparation

Preheat oven to 350\u00b0F.
Grease and flour a 9 x 13 cake pan.
Mix the first 8 ingredients together in a large bowl.
Stir in the next 4.
Pour into prepared pan and bake for 45-50 minutes or until cake tests done.
Remove from oven when nice and golden on top, cool completely before frosting.
To prepare frosting: Pulse the cream cheese and butter in the food processor until smooth.
Spoon into a bowl and add powdered sugar and vanilla, stirring well until smooth.
Frost cake and cover, put into refrigerator until ready to serve.