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2 cups flour
2 cups sugar
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1 package dry vanilla pudding
3 eggs
1 1/2 cups vegetable oil
2 cups finely grated carrots (about 4 medium carrots)
2 tsp vanilla
1 can (8 oz) crushed pineapple
1 cup chopped walnuts
In a mixing bowl, combine dry ingredients. Stir to blend. Add eggs, oil, carrots and vanilla. Beat until well blended. Stir in pineapple and half the walnuts. Pour into a greased and floured 13x9x2 inch baking pan. Bake at 350• for 50-60 minutes or until a wooden toothpick inserted in the center comes out clean. Place cake in pan on a rack to cool. Frost the cooled cake with cream cheese frosting and sprinkle with remaining walnuts. Drizzle with caramel sauce. You can double the recipe and make 2 cakes if you want to layer.
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