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Simpson House Inn
Santa Barbara, California
Combine dry ingredients and set aside. Combine sugar, oil, and eggs. Beat to blend. Fold in carrots, pineapple, and nuts. Bake in buttered pan lined with parchment (I use four 3 x 6-inch small loaf pans).
Cut crusts off of outside of cooled cake. Slice in half horizontally. Now cut in half vertically (the long direction). Now you can cut cake into 16 neat 1-inch squares vertically (the short direction).
Frost with cream cheese mixed with a little powdered sugar, vanilla, and a tablespoon of pineapple. Easiest to use a pastry bag with a medium tip. Garnish with little squiggles of fresh carrot for color.
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