Carrot & Pineapple Cake

Cream until fluffy:

• 3/4 c white sugar
• 3/4 c brown sugar
• 1-1/2 c salad oil

4 eggs--Add one at a time, beat well.

Stir together and add:

• 2 c flour
• 2 t baking powder
• 1-1/2 t baking soda
• 1 t salt
• 1-1/2 t cinnamon
• 1/2 t nutmeg

Then stir in:

• 2 c finely grated carrot
• 1 c drained, crushed pineapple
• (1/2-1 c nuts, raisins, currants--optional)

Bake in a 9"x13" pan (40 minutes) at 350F or in three round 8"-9" pans (30 minutes).

Mix for frosting:

• 6 oz cream cheese (I use my own very thick yogurt)
• 1/4 c butter
• 1 t vanilla
• 2 c icing sugar (1/2 box)

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This recipe is from the Crocodile Cookbook, no longer in print and unavailable. The first few weeks after we arrived in Nigeria, we were assigned to housing that included a Crocodile Cookbook and a few food items in the cupboard. When I went to make this recipe with much excitement and anticipation, I was crushed to find the cake tasted terrible! It turned out that the bottle of groundnut (peanut) oil in the cupboard was rancid and totally spoiled the cake! It made quite a memory. Check your oil before you start cooking!