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    CARROT CAKE

    List of Ingredients




    2 cups all-purpose flour
    2 cups sugar
    2 tsp baking soda
    2 tsp cinnamon
    1 tsp salt
    1-1/2 cups vegetable oil
    4 eggs
    2 jars (6oz each) carrot baby food
    1 (8oz) crushed pineapple, drained
    1/2 cup chopped walnuts

    FROSTING:
    1 pkg (8oz) cream cheese, softened
    1/2 cup margarine, softened
    1 tsp vanilla
    3-3/4 cups powdered sugar
    ADDITIONAL CHOPPED WALNUTS OPTIONAL

    Recipe



    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 2 greased and floured 9-in round baking pans. Bake at 350* for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

    For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and powdered 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.

    Yield: about 12 servings

 

 

 

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