Ruth's Carrot Cake With Currant Icing

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 3 cups sifted cake flour
• 2 cups sugar
• 2 teaspoons cinnamon
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 (8 ounce) can crushed pineapple
• 2 cups raw carrots, grated and loosely packed
• 3 eggs, beaten
• 1 1/2 cups salad oil
• 2 teaspoons vanilla
• 1 1/2 cups finely chopped nuts
• 4 1/2 cups confectioners' sugar
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 2 tablespoons milk
• 2 teaspoons vanilla
• 1/4 cup finely chopped nuts
• 1/4 cup currants

Recipe

• 1 grease and flour 2 9" cake pans.
• 2 mix together cake flour, sugar, cinnamon, baking soda, powder and salt.
• 3 drain pineapple,reserving syrup.
• 4 add syrup to dry mixture; add eggs, oil and vanilla.
• 5 beat 3 minutes.
• 6 stir in pineapple, carrots and nuts.
• 7 bake 325 degrees for about 40 min or until done.
• 8 cool 10 min in pan.
• 9 unmold.
• 10 currant icing plump currants in 1/4 cup hot water for 5 minutes.
• 11 drain well.
• 12 beat sugar, cream cheese, butter, milk and vanilla together until smooth.
• 13 fold in nuts and currants.