Cake:
2 cups flour
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon, nutmeg and salt
2 cups sugar
1 1/2 cup oil
4 eggs beaten
2 cups grated carrots
1 1/4 cup canned pineapple, drained
optional: 1/2 cup walnuts
Frosting:
1 lb powdered sugar
1/2 cup butter
8 oz package of cream cheese
1 tsp vanilla
Directions:
Combine sugar and eggs in a stand mixer and beat well, add oil.
Sift dry ingredients into a bowl and mix.
Slowly add the dry mixture to the stand mixer and stir until combined
Add in crushed pineapple, carrots and and mix again.
Pour into 2 (greased or parchment lined) 9-inch round pans, or 1 9×13 pan.
Bake at 350 degrees 40-50 minutes, until the edges are browned and a toothpick comes out clean.
Let Cool
Frosting:Â In a bowl of a stand mixer, combine margarine and cream cheese and beat well. Add confectionary sugar, one cup at a time and beat well in between, then add vanilla. Frost the cake. Decorate with lemon leaves or kumquats on base and mandarin oranges or mint sprigs on top.