Pineapple Carrot Cake

This is a very moist cake and very simple as it uses two jars of carrot baby food instead of fresh carrots that need to be grated!

• Ready In: 1 hr
• Serves: 10-12

Ingredients

• 2  cups all-purpose flour
• 2  cups sugar
• 2  teaspoons baking soda
• 2  teaspoons ground cinnamon
• 1  teaspoon salt
• 1 1⁄2 cups  vegetable oil
• 4  eggs
• 2 (6 ounce) jars  carrot baby food
• 1 (8 ounce) can crushed pineapple, drained
• 1⁄2 cup  chopped walnuts

• FROSTING

• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup butter, softened
• 1  teaspoon vanilla extract
• 3 3⁄4 cups confectioners' sugar
•  additional chopped walnuts (optional)

Directions

1. In a mixing bowl, combine the dry ingredients.
2. Add the oil, eggs and baby food; mix on low speed until well blended.
3. Stir in pineapple and nuts.
4. Pour into two greased and floured 9-in. round baking pans.
5. Bake at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for 10 minutes before removing from pans to wire racks to cool completely.
7. For frosting, in a mixing bowl, beat cream cheese and butter until smooth.
8. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency.
9. Spread between layers and over top and sides of cake.
10. Garnish with nuts if desired.
11. Store in the refrigerator.