Carrot-Cake-Recipe

2 cups sugar(can use 1-1/2 cup honey)

2 tablespoons molasses(if you don't have molasses use brown sugar instead of white sugar above)

4 eggs

1-1/2 cup vegetable oil (or melt margarine or butter)

2 cups shredded carrots

32 oz crushed pineapple

1 teaspoon vanilla

2-1/2 cups flour (we usually do wheat)

2 teaspoons baking soda

dash of salt if desired

1 cup walnuts optional

Blend eggs, sugar, molasses. Add oil, carrots, drained pineapple and vanilla. Mix in all dry ingredients. Grease and flour pan 9x12. Bake at 350 for 40 minutes. It often takes longer. Toothpick test. Foil will help the top not overbrown. Frost after it's cooled off.

Frosting:

4 oz cream cheese

1/2 cup butter

1 lb powdered sugar

1 teaspoon vanilla

1/4 teaspoon almond extract if available

Blend cheese and butter, Add powdered sugar,vanilla and other extracts. If you like it thinner you can add a little milk.-----