Based on a recipe by Susan Purdy

1 cup all-purpose flour — sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup granulated sugar
3/4 cup vegetable oil
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
5 small raw carrots — peeled and grated
1 can (8 ounces) crushed pineapple — drained
1/2 cup walnuts — chopped

8 ounces cream cheese — room temp
1/2 cup butter — room temp
1 1/2 teaspoons vanilla extract
4 cups confectioner’s sugar — sifted
Preheat oven to 350 degrees.
Lightly butter a 9 inch round cake pan. Dust with flour and tap out excess
Sift together the flour, baking soda and salt and set aside.
In a large bowl, using an electric mixer, beat together the eggs and sugar until light yellow.
With mixer set on low, add the oil, vanilla, cinnamon, and nutmeg.
Add the flour mixture, mixing until well blended. Using a wooden spoon,
stir in the carrots, pineapple and walnuts.
Spoon mixture into the prepared pan. Bake 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Transfer cake in the pan to wire rack to cool for 15 minutes.
Invert pan on rack and cool cake completely.

To make the frosting:

In large bowl, using a mixer, beat the cream cheese and butter together
until smooth.
beat in the vanilla.
Gradually beat in the confectioners sugar until smooth.
Be careful not to over beat the frosting or it will become too soft.
– – – – – – – – – – – – – – – – – – – – – – – – – – – –

NOTES:
left over icing can be sandwiched between graham crackers to make
cookies.

Yield: 8 servings