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Pineapple Carrot Cake




Source of Recipe


*


List of Ingredients




2 cups all-purpose flour
2 cups sugar
2 teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
4 eggs
2 6-oz. jars carrot baby food
1 8-oz. can crushed pineapple, drained
1/2 cup chopped walnuts or pecans



Frosting
1 8-oz. package cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
3 3/4 cups powdered sugar


Recipe



1. Preheat oven to 350F.



2. In a mixing bowl, combine all the dry ingredients.



3. Add oil, eggs and baby food; mix on low speed until will blended.



4. Stir in pineapple and nuts.



5. Pour into two greased and floured 9-inch round baking pans.



6. Bake 35-40 minutes or until toothpick inserted near the center comes out clean. Cool in pans for 10 minutes, then remove from pans to cool completely.



Frosting: In a mixing bowl, beat cream cheese and butter until smooth. Beat in the vanilla and sugar until mixture is of spreading consistency. Spread on cake only when cake is completely cooled.