Carrot Cake

Ingredients:

2 cups sifted cake flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
2 cups sugar
1 cup canola oil
3 eggs
1 small can or 1 cup undrained pineapple
2 cups grated carrots
1 cup chopped walnuts

Directions:

1. Combine dry ingredients and set aside. Combine sugar, oil, and eggs. Beat to blend. Fold in carrots, pineapple, and nuts.



2. Bake in buttered pan lined with parchment.



3. Cut crusts off of outside cooled cake. Slice in half horizontally. now cut in half vertically (the long direction). Now you can cut the cake into 16 neat 1-inch squares vertically (the short direction).



4. Frost with cream cheese mixed with a little powdered sugar, vaniall, and a tablespoon of pineapple. Easiest to use a pastry bag with a medium tip.



5. Garnish with little squiggles of fresh carrot for color.