Servings: 16
Ingredients:
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
1 1/2 cups vegetable oil
4 large eggs
2 jars (6 ounces each) carrot baby food
1 teaspoon vanilla extract
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped walnuts (optional)
For the Frosting:
1 (8 oz.) package cream cheese, softened
1/2 cup (4oz/1 stick/113g) butter or margarine, softened
1 teaspoon vanilla extract
3 3/4 cups confectioners' sugar
Additional chopped walnuts (optional)
Instructions:
For the Cake:
In a mixing bowl, combine the dry ingredients (flour thru salt). Add the oil, eggs, baby food and the vanilla. With an electric mixer, beat on low speed until well blended. Stir in the crushed pineapple and chopped nuts (if using) by hand. Pour into two greased and floured 9-inch round baking pans (or one 9 x 13-inch baking pan).
Bake at 350 degrees F (180 C) for 35-40 minutes or until a toothpick inserted near the center of cake comes out clean. Cool cake in pan (s) for 10 minutes before removing from pan (s) to wire racks to cool completely.
For the Frosting:
In a mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Chill frosting in refrigerator while cake is cooling. Once cake has cooled completely, spread frosting between layers and over top and sides of cake (for layer cake), OR spread over top of 9 x 13-inch cake. Garnish top of cake with nuts if desired. Keep cake refrigerated.
Makes 16 servings.
Photograph taken by Diana Baker Woodall© 2004
Source: DianasDesserts.com
Date: January 30, 2004