Golden Carrot Cake

Makes 12-16 servings.

2-1/2 cups all purpose flour
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
2-1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
4 eggs
1-1/2 cups vegetable oil
1 8 oz. can crushed pineapple (in its own juice)
2 cups shredded baby carrots
Cream Cheese Frosting (below)
Sliced almonds (1-2 cups) for garnish, if desired

Preheat oven to 350 F.

Grease and flour three 8-in. round baking pans.  In large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon and nutmeg.  Add eggs, oil, pineapple (with juice), and carrots.  Beat at low speed until mixed.  Pour batter into prepared pans.  Bake 35-45 minutes or until toothpick inserted in center comes out clean.  Cool cake layers 10 minutes.  Invert onto wire racks.  Cool completely.

2  8 oz. packages cream cheese, softened
2 Tablespoons milk
2 teaspoons vanilla
8 cups powdered sugar

Beat cream cheese in medium mixing bowl until smooth.  Add milk and vanilla and mix thoroughly.  Gradually add powdered sugar.  Beat until smooth. 

Position first cake layer on cake plate.  Fill layers and frost top and sides of cake with Cream Cheese Frosting.  Carefully push almonds into sides of cake, if desired.  Pipe frosting in decorative edge around top and bottom of cake, if desired.

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