Quick Carrot Cake

INGREDIENTS QUICK CARROT CAKE

1 1/2 cups all purpose flour
1 1/2 cups granulated sugar
2 tsps ground cinnamon
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup vegetable oil
3 eggs
2 cups shredded carrots
1 can (8 oz) crushed pineapples, drained

Line 9 in. cake dish (glass) with wax paper. Combine flour, sugar, cinnamon, baking soda, salt and baking powder. Blend in oil and eggs. Stir in carrots and drained pineapples. Divide the mix in 2 parts

Microwave at (7) for 5 min. Increase to HIGH (full power) and micro for another 3 to 4 minutes or until toothpick comes out clean. You will do this 2 times to have Let stand on counter for 5 min. Put on plate and ice with frosting.

FROSTING 1/4 cup butter or margarine
1 pkg. cream cheese
2 cups powdered sugar (icing sugar), divided
1 tsp vanilla

Put butter, cream cheese in small bowl. Micro at high for 30 seconds to soften. Blend. Stir in 1 cup of icing sugar and the vanilla till smooth. Mix in remaining sugar. For more info on Quick Carrot Cake