Super Moist Carrot Cake

Directions

Preheat oven to 350℉ (180℃).

Mix flour, baking soda, baking powder, cinnamon and salt in a large bowl.

In a separate bowl, combine sugar and eggs; blend in oil and mix.

Stir mixture into dry ingredients.

Stir in shredded carrots, chopped nuts and pineapple.

Pour batter into greased and flour-dusted 9 inch by 13 inch baking pan or 10 inch bundt pan.

Bake for 45 minutes (55 minutes for bundt pan), or until pick inserted in center comes out clean.

Make Cream-Cheese Frosting:

Mix orange zest (or one drop or oil or 1 teaspoon dried orange peel), cream cheese and butter thoroughly.

Add vanilla and powdered sugar and mix well.

Makes enough to frost a 9 inch by 13 inch cake.

Frost cake when it is thoroughly cooled.