Mile High Carrot Cake

This carrot cake is a family favorite that I made earlier this week for my dad's birthday. When I was in my early teens, I entered this cake into our small country church's missions auction each year and it sold for $65-$70. Also, it won a first place blue ribbon in the county fair a few years ago, so it is a very proven recipe!

2 c. flour
2 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. salt
1 c. vegetable oil
4 eggs
3 c. shredded carrots
1 tsp. vanilla
1 c. chopped nuts
8 oz. can crushed pineapple, drained

Heat oven to 350 degrees. Sift dry ingredients together. Add the oil and eggs one at a time. Beat until mixed well. Add carrots, vanilla, nuts, and pineapple. Mix well. Pour into 3 greased and floured 8'' round pans. Bake for 30-35 minutes or until done. Top with carrot cake icing once cooled.

Icing:

1/2 c. butter
2 c. powdered sugar
2 8 oz. blocks cream cheese
1 tsp. vanilla
1 c. chopped nuts

Cream butter with powdered sugar. Add cream cheese and blend well. Add vanilla and nuts.

Enjoy!