Carrot Cake with Cream Cheese Frosting

Let's take a vote! Is Carrot Cake Health Food? Yes or No? When I'm trying to justify slicing myself a big piece of carrot cake, I remind myself that it has: carrots, which are a vegetable, nuts which are a protein source, and in this case even has pineapple, which we all know is a yummy fruit. I try to forget about the fat that's also hidden away in each delightful piece. Oh well, all things in moderation. Right?

I like to make them in disposable pans so that I can give one away.

If you're ready to use my selective reasoning, let's make carrot cake!

Carrot Cake

3 cups of all purpose unbleached flour
2 teaspoons of cinnamon
1-1/2 teaspoons of baking soda
1-1/2 teaspoons of baking powder
Mix these ingredients with a whisk to aerate and incorporate. Put aside

In a large bowl mix together:
2 cups Sugar
1-1/2 cups chopped walnuts
3 eggs, unbeaten
1 teaspoon vanilla
1 8 oz. can of crushed pineapple, drained
1-1/2 cups vegetable oil
2 cups grated raw carrots

Add the two groups together and mix well.

Bake at 350 degrees for 40 minutes in prepared 8 inch pans.

Cream Cheese Frosting

1 pound of confectioners sugar
1 stick of real butter softened
4 ounces of cream cheese
Just enough milk to make it spreadable.