Carrot Pineapple Cake

By Cookie67

Penzey's Recipe

Ingredients

• Cream Cheese Frosting:
• 1 3/4 Cups sugar
• 1 1/2 Cup vegetable oil
• 1 tsp. PURE VANILLA EXTRACT
• 4 eggs
• 1 20-oz. can crushed pineapple, drained
• 2 Cups grated carrots (5-6 medium)
• 2 Cups flour
• 2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1-2 tsp. PENZEYS CINNAMON
• 1/4 tsp. GROUND CLOVES
• 1/4 tsp. GROUND ALLSPICE
• 1/4 tsp. GROUND MACE
• 1/2 Cup chopped walnuts or pecans
• 12 oz. reduced fat cream cheese, softened
• 1 stick butter (8 TB.), softened
• 1 tsp. PURE VANILLA EXTRACT
• 2 TB. fresh lemon juice
• 3 Cups powdered sugar

Preparation

Step 1

Preheat oven to 350°. Grease and flour a 9x13 pan and set aside. In a large bowl, combine the sugar, oil and VANILLA. Beat until combined. Add the eggs, beat well. Gradually sift in the dry ingredients and mix well. Fold in the pineapple, carrots and nuts. Stir until blended. Pour the batter into the pan and bake at 350° for 45-55 minutes or until golden and a toothpick inserted in the center comes out clean. Remove from the oven and let cool before frosting.

Frosting: In a large bowl, cream together the cream cheese, butter, VANILLA and lemon juice. Gradually add the powdered sugar and beat until the frosting is the desired spreading consistency.