Carrot-Pineapple Cake

By rossboys

Ingredients

• Frosting:
• 2 cups flour
• 2 cups sugar
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp salt
• 1-1/2 cups vegetable oil
• 4 eggs
• 2 jars (6oz each) carrot baby food
• 1 can (8oz) crushed pineapple, drained
• 1/2 cup chopped walnuts
• 1 8oz pkg cream cheese, softened
• 1/2 cup butter or margarine, softened
• 1 tsp vanilla extract
• 3-3/4 cups confectioners sugar
• Add'l chopped walnuts, optional

Preparation

Step 1

In a mixing bowl, combine the dry ingredients. Add the oil, eggs, and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into two greased and floured 9" round baking pans. Bake at 350deg for 35 to 40 min or until a toothpick comes out clean. Cool for 10 min before removing from pans to wire racks to cool completely.

For frosting, in a mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners sugar until mixture reaches spreading consistency.

Spread between layers and over top and sides of cake. Garnish with nuts if desired. Store in the refrigerator.