Carrot Cake

This is from Duncan Hines Treasury of Baking

1 package Duncan Hines Deluxe Yellow Cake mix
2 cups grated fresh carrots
1 8 oz can crushed pineapple with juice, Undrained
1/2 cup water
3 eggs
1/2 cup Crisco veg. oil
1/2 cup finely chopped pecans
2 teas. ground cinnamon

Preheat oven to 350. Grease and flour 13 x 9 pan.
For cake: combine cake mix, carrots, pineapple with juice, water, eggs, oil, pecans and cinnamon in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Pour into pan. Bake at 350 for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan.

Cream cheese icing - From Wilton yearbook –

1 stick butter, softened
8 oz. package of cream cheese, softened
1 lb. confectioners sugar
1 tablespoon milk 1 teaspoon clear vanilla
**(regular vanilla is fine, too)

Do NOT use light cream cheese or butter substitute.

Cream butter and cream cheese until smooth; add sugar, vanilla and milk. Beat on high speed until smooth. Thin this with additional milk for spreading, use full strength for piping.

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