375 ml all-purpose flour 1 1/2 cup
5 ml baking powder 1 tsp
250 ml sugar 1 cup
5 ml baking soda 1 tsp
5 ml cinnamon 1 tsp
2 ml salt 1/2 tsp
125 ml carrots, finely shredded 1/2 cup
50 ml crushed pineapple 1/4 cup
5 ml vanilla 1 tsp
250 ml oil 1 cup
2 eggs
CREAM CHEESE FROSTING
125 g cream cheese, softened 4 oz
50 ml butter 1/4 cup
250 ml icing sugar 1 cup
5 ml vanilla 1 tsp
CAKE: Sift together first 6 ingredients into a large bowl. Add carrots, pineapple, vanilla, oil and eggs. Beat until well blended. Spoon batter into greased or paper-lined muffin tins, filling two thirds full. Bake in oven at 350 F(180 C) for 20 to 25 minutes. Cool and frost with icing.
CREAM CHEESE FROSTING: Cream together cream cheese and butter; beat in vanilla. Gradually add icing sugar; blend well.
Serves 6