Carrot Cake

Ingredients:

Cake

• 1 (8 oz.) can unsweetened crushed pineapple
• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup packed brown sugar
• 2 tsp. baking soda
• 1 tsp. ground cinnamon OR pumpkin pie spice
• 1/4 tsp. salt
• 4 eggs
• 1 cup vegetable oil
• 2 cups shredded carrots
• 3/4 cup chopped walnuts

Frosting

• 2 (8 oz. each) pkg. cream cheese, softened
• 1/4 cup butter, softened
• 2 tsp. vanilla extract
• 1-1/2 cups confectioners' sugar

Directions:

1. Drain pineapple, reserving 2 tbsp. juice (discard the rest).
2. In a large mixing bowl, combine dry ingredients. Add eggs oil, carrots, pineapple, and reserved juice, beat until combined. Stir in walnuts.
3. Transfer to a greased 13x9x2 inch pan. Bake at 350℉ for 35-40 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
4. For frosting: In a small bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake.

Serves: 12

Submitted by Cherryl Pergande