Yummy Carrot Cake!

One of my favorite cakes growing up was carrot cake.  I would ask for it on my birthday, so my mom would always make it for me.  I was going through her recipe book this weekend and the recipe caught my eye.  I hadn't ever made it before (I remember helping her make it as a kid :-) ) so I just decided, for no reason, I was going to make a carrot cake this weekend.  (My coworkers love me for it!)

Here is the recipe:

Carrot Cake

Prep Time: 25 minutes
Cook Time: 350, 30 minutes

Cake
1 3/4 c. sugar
1 1/4 c. oil
4 unbeated eggs
2 c. plain flour
2 tsp. baking powder
2 tsp. soda
1 tsp. salt
2 tsp. cinammon
3 c. raw carrots (grated)
1/2 c. chopped nuts

Icing
1 box powdered sugar
8 oz. cream cheese
½ stick butter
2 tsp. vanilla
(optional) 1 sm. can crushed pineapple (drained)

Cake directions: Blend sugar and oil gradually until light and fluffy. Add eggs and cream well. Sift dry ingredients and add to other mixture. Fold in carrots and nuts. Pour into 3 greased and floured layer cake pans. Bake 350, 30 minutes, or until cake shrinks from sides.

Icing directions: Cream all ingredients well.