PINEAPPLE CARROT CAKE Sharon Marsh

2 cups flour

2 cups sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

1 ½ cups vegetable oil

4 eggs

2 jars (6 oz. each) carrot baby food

1 can (8 oz) crushed pineapple, drained

½ cup chopped walnuts

Frosting recipe below)

In a mixing bowl, combine dry ingredients. Add oil eggs, and baby food. Mix on low speed until well blended. Stir in pineapple and nuts. Pour into two greased and floured 9-inch baking pans or 9 X 13 pan. Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean from center. Place on racks to cool completely. If using rounds, cool 10 minutes before removing from pans. Cool completely.

Frosting:

1 (8 oz) pkg. cream cheese

½ cup butter softened

1 tsp. vanilla extract

3 ¾ cups powdered sugar

Beat cream cheese and butter until smooth. Beat in vanilla and powdered sugar until mixture reaches spreading consistency. Spread between layers and over top of cake. Garnish with nuts if desired. Store in refrigerator.