14 Karat Carrot Cake

2 cups sugar

1 1/2 cups oil

3 eggs

1 1/2 tsp. vanilla

2 cups flour

1 tsp. baking powder

1 1/2  tsp. soda

1 tsp. salt

2 tsp. cinnamon

2 cups grated carrots or 1 ½ cups dehydrated carrots

1, 13 oz can crushed pineapple

1 cup chopped walnuts (optional)

Put dry dehydrated carrots in a blender and pulse 4-5 times to break up the carrot pieces.  Add 3 cups of water to the carrots and allow to sit for 20 minutes.  Drain excess water.

Cream sugar, oil, eggs, and vanilla.  In one bowl. combine all dry ingredients.  Combine carrots and pineapple in another bowl.  Slowly add to sugar mixture, alternating dry ingredients and wet ingredients.  Add nuts last. Pour into a greased  9x13 pan.  Bake at 350 degrees for 35 - 40 minutes.

Cream Cheese Frosting

8 oz. cream cheese, softened

1 tsp. vanilla

1 lb. powdered sugar

2-4 Tbsp. milk

Cream together cream cheese, vanilla, and 1-2 Tbsp. milk until smooth.  Slowly add sugar and beat well.  Add more milk until desired consistency is reached.  Be careful not to add too much milk too quickly.  It’s easy to make the frosting runny and very hard to get it stiff again.