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Pineapple Carrot Cake

"This moist cake with cream cheese frosting is the best I've ever eaten," writes Jeanette McKenna of Vero Beach, Florida. "It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated."

12 ServingsPrep: 20 min. Bake: 35 min. + cooling

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 jars (6 ounces each) carrot baby food
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
Additional chopped walnuts, optional

Directions

In a 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 two greased and floured 9-in. round baking pans.
Bake at 350° for 35-40 minutes or until a 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.

2 of 2

Pineapple Carrot Cake (continued)

Directions (continued)

Beat in vanilla and confectioners' 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: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 798 calories, 46 g fat (13 g saturated fat), 112 mg cholesterol, 569 mg sodium, 92 g carbohydrate, 1 g fiber, 7 g protein.