Date Carrot Cake

Date Carrot Cake

INGREDIENTS

2 cups FLOUR

2 tsp. BAKING POWDER

1 1/2 tsp. BAKING SODA

2 tsp. CINNAMON

1/2 tSP• ground CLOVES

1 tsp. SALT

4 EGGS

2 cups SUGAR

1 1/2 CUPS OLIVE OIL

1 can (20 oz.) crushed PINEAPPLE (well drained)

1 cup WALNUTS (chopped)

1 cup DATES (chopped)

2 cups CARROTS 

Sift together flour, baking powder, baking soda, cinnamon, cloves 1 and salt. Set aside. In large mixing bowl, beat the eggs and sugar thoroughly. Add the olive oil and mix well. Add the sifted dry ingredients to the batter and beat just until combined. Stir in the pineapple, walnuts, dates and carrots.

Spread batter in two greased and waxed paper lined I0-inch cake pans and bake at 350 degrees for about 45 minutes or until cake pulls away from pan, and cool completely on wire rack. 

FROSTING

1 pkg. (8 oz.) CREAM CHEESE (softened)

1/2 CUP BUTTER (softened)

1 tsp. VANILLA

pinch of SALT

1 Ib. CONFECTIONERS' SUGAR (sifted) 

In large mixing bowl, beat together cream cheese, butter, vanilla and pinch of salt until fluffy. Gradually add sifted confectioners' sugar and beat until smooth. Frost Cake and refrigerate.