Submitted by: Dee Fletcher Recipe Editor
Ingredients:
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 tsp. baking soda
- 1 Tbsp. pumpkin pie spice
- 1 tsp. salt
- 1 1/2 cups vegetable oil
- 4 large eggs
- 2 6 oz. jars carrot baby food
- 8 oz. can crushed pineapple, well drained
- 1 cup chopped walnuts
Cream Cheese Frosting Ingredients:
- 8 oz. pkg. cream cheese, softened
- 1/2 cup butter, softened
- 2 tsp. vanilla
- 4 cups confectioners’ sugar
Directions:
- Preheat oven to 350 F. In a large mixing bowl, combine dry ingredients and mix well.
- Add oil, eggs and baby food and mix on low speed until well combined. Fold in crushed pineapple and nuts.
- Pour into two 9-inch greased and floured pans.
- Bake for about 35 minutes or until center tests done. Cool for 15 minutes on wire rack and then remove from pans. Cool completely before filling and frosting.
- Frosting: In a large bowl, beat cream cheese and butter until smooth. Add vanilla and confectioner’s sugar and beat until desired spreading consistency. Frost cakes and sprinkle top with additional chopped walnuts and coconut.
