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- 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.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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