- Special Pricing
- For the Cake:
- 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
- For the Frosting:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter or margarine, softened
- 1 teaspoon vanilla extract
- 3 3/4 cups confectioners' sugar
- Additional chopped walnuts, optional
For the Cake:
In a mixing 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 inch-round baking pans.
Bake at 350 degrees F for 35 to 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 the Frosting:
In a mixing 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.
Special Offer: Take advantage of a special offer for Cooking.com guests and subscribe today to Taste of Home magazine! Click for details.
Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .