"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."
- 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
- 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
- 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. 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.
Originally published as Pineapple Carrot Cake in Quick Cooking September/October 2000, p57
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