Killer Carrot Cake

2 Cups flour

1 Teaspoon salt

1 Teaspoon nutmeg

1 Teaspoon cinnamon

1 1/2 Teaspoons baking soda

2 Teaspoons baking powder

1 1/2 Cups vegetable oil

2 Cups sugar

4 Large eggs

2 Cups shredded carrots (about 3 to 4 large carrots

16 to 20 ounces canned pineapple tidbits or crushed pineapple- drained

1 Cup diced walnuts

Options additions/changes

can sub diced peaches for the pineapple, can decrease the vegetable oil to 1 cup and use 1/2 cup of the drained pineapple juice. Also if you like you can add raisins and/or coconut to the mixture

Preheat oven to 325 degrees

Beat the eggs, oil, salt, and sugar together

Mix all the dry ingredients and add to other mixture a little at a time

Spoon in pineapple, shredded carrots and nuts into batter and stir in completely

Grease a 9 x 13 baking dish and add the batter ( you can also put the batter in 3 layer cake baking pans and if you go that way remove from the pans and layer with the cream cheese topping betweens layers )

Bake for 30 minutes to one hour, (about 50 minutes has worked well for me) Cake is done when lightly pressed on the top with a finger and the cake springs back, Cool competely before adding the topping

Cream cheese topping

8 ounces cream cheese softened

6 to 8 Tablespoons butter or baking margarine softened

1 Lb box of confectioners sugar about 3 3/4 cups

1 Teaspoon vanilla

Beat all the ingredients completely and spread on the cake

You can also add to the topping this way, melt part of the butter and add a cup or so of mini marshmellows once all blended add to the cream cheese mixture, if you don't care for the cream cheese topping can always just top with ice cream or cool whip when served

If you have one a salad shooter works great for shredding the carrots and the dicing of the nuts