Carrot Pineapple Cake

My mom made this cake when we were growing up. It’s so moist and light. It tastes healthy but really there is quite a bit of oil. It doesn’t even need the frosting because the cake itself is so moist.

Ingredients

• 2 cups sugar
• 1 1/2 cups oil
• 2 cups flour
• 4 eggs
• 3 cups grated carrots
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 1- 15 oz can of crushed pineapple, drained
• 1 1/2 cups nuts (optional)

Directions

1. Cream oil, sugar, egg.
2. Add dry ingredients and mix.
3. Add carrots, pineapple.
4. Grease and flour a 9″x13″ pan.
5. Bake 300 degrees for 45 minutes until a toothpick pierced comes out clean.

For the Icing

1 lb box of powdered sugar
8 oz cream cheese
1 stick butter
2 tsp vanilla

For a lighter healthier version

To cut back on the fat, try a little less oil, little less sugar. The pineapple is full of sweetness on its own. For the icing, you could probably omit the butter.