This recipe received the BEST SWEET award in the BEST FALL 2013 RECIPE CONTEST.
A long-time favourite from the Mary Moore Cookbook.
- 2 cups stirred but unsifted cake and pastry flour
- 2 tsp baking soda
- 1.5 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 2 cups sugar
- 1.5 cups vegetable oil
- 4 eggs
- 2 cups grated carrots
- 1.25 cups drained, crushed pineapple
- 1 cup chopped nuts
Place sifter over large bowl and measure flour, baking soda, baking powder, salt and cinnamon into it and sift into bowl. Now add the sugar, oil, eggs and beat hard by hand for a minute. Add carrots, pineapple and nuts and beat to mix. This batter is quite moist.
Grease bottom of 13×9″ pan. Line bottom with buttered heavy brown paper. Pour in batter and bake at 350 on centre shelf for 35 minutes or until when gently touched at centre your fingerprint does not remain.
Cool and frost.
Cream Cheese Icing:
- One 4 oz. pkg white cream cheese (softened)
- 1/2 cup butter (or margarine) softened
- 2 cups icing sugar
- 1 tsp vanilla
Measure all ingredients into beater bowl and beat until perfectly smooth. Spread on cooled cake. Cut cake into squares from pan.