Ruth's carrot cake with currant icing

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READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease and flour 2 9" cake pans.
  • Mix together cake flour, sugar, cinnamon, baking soda, powder and salt.
  • Drain pineapple,reserving syrup.
  • Add syrup to dry mixture; add eggs, oil and vanilla.
  • Beat 3 minutes.
  • Stir in pineapple, carrots and nuts.
  • Bake 325 degrees for about 40 min or until done.
  • Cool 10 min in pan.
  • Unmold.
  • Currant Icing Plump currants in 1/4 cup hot water for 5 minutes.
  • Drain well.
  • Beat sugar, cream cheese, butter, milk and vanilla together until smooth.
  • Fold in nuts and currants.
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