• 1½ cups flour
• 1 cup sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• ½ tsp. salt
• ⅔ cup vegetable oil
• 2 eggs
• 1 cup finely shredded carrot
• ½ cup crushed pineapple (with syrup)
• 1 tsp. vanilla

Sift together flour, sugar, baking powder, soda, cinnamon and salt into a large mixing bowl. Add vegetable oil, eggs, carrot, pineapple and vanilla. Mix until all ingredients are moistened; beat 2 minutes at medium speed with electric mixer.

Bake in greased and lightly floured 9 X 9 pan at 375° for 45 minutes or until done. Insert knife in centre to test doneness. (Bake at 325° for 35 to 40 minutes for convection oven)

Cream Cheese Icing

Cream together one 3oz. package of cream cheese and 4 tbsp. butter (¼ cup); beat in 1 tsp. vanilla. Gradually add 2½ cups sifted icing sugar, blending well. This will produce a thin icing, so use from 1 to 1½ cups more of sifted icing sugar to make a thicker icing.) Spread over cooled cake.

Measure twice, cut once