carrot cake with pineapple filling and cream cheese frosting

By ROBandSEAN

Ingredients

• Cake:
• 1 3/4 cup plus 4 tablespoon of flour
• 2 teaspoon baking soda
• 2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 1/2 cup oil
• 1 2/3 granulated sugar
• 3 eggs
• 4 cups of shredded carrots
• 1 cup chopped nuts
• 1/2 cup rasins
• Filling:
• 2 cups crushed pineapple
• 1/2 cup sugar
• 1 cup pineapple juice
• 1 teaspoon vanilla
• 1 tablespoon cornstarch
• Icing:
• 8 oz. cream cheese
• 1 cup butter
• 1 cup conf. sugar
• 1 teaspoon vanilla
• 1 cup chopped nuts

Details

Servings 16

Preparation

Step 1

Preheat oven 350*

sift flour baking soda, cinnamon and salt.

Mix sugar eggs
add dry ingredients
add carrots 2 tablespoon of flour, rasins and add to batter
Line 3 9 inch pans with wax paper grease and flour divide batter
bake for 28-30 minutes

Filling
combine pineapple sugar cover low heat till tender - 20 minutes
combine juice and cornstarch boil for 1 min remove from heat add vanilla and cool
Icing beat butter and cheese and sugar and milk