Recipe: Classic Carrot Cake
Description: I discovered this recipe about 20 years ago in some obscure company cookbook in Massachusetts.  I have used it many, many times with great results.
Ingredients: [{"text": "1 1/2 cups corn oil"}, {"text": "2 cups sugar"}, {"text": "3 eggs"}, {"text": "2 cups all-purpose flour"}, {"text": "2 teaspoons ground cinnamon"}, {"text": "2 teaspoons baking soda"}, {"text": "2 teaspoons vanilla extract"}, {"text": "1 teaspoon salt"}, {"text": "2 cups grated carrots"}, {"text": "1 cup chopped walnuts"}, {"text": "1/2 cup crushed pineapple, drained"}, {"text": "10 tablespoons butter"}, {"text": "1 (8 ounce) package cream cheese"}, {"text": "1 lb confectioners' sugar"}, {"text": "1 teaspoon vanilla extract"}]
Instructions: Preheat Oven to 350 degrees.
Grease/flour a 13&quot; x 9&quot; baking pan.
In large bowl, combine all ingredients (except frosting ingredients) and mix well.
Pour batter into greased/floured pan.
Bake for 1 hour.  Cool cake before frosting.
For Frosting:  Combine butter and cream cheese in medium sized bowl.  Blend well.  Graduall beat in confectioner's sugar. Add vanilla and beat until smooth.
