Pineapple Carrot Cake

Name: Pineapple Carrot Cake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 118 milliliters butter, softened; 227 grams can crushed pineapple, drained; 340 grams jars each) carrot baby food; 710 milliliters confectioners sugar; 227 grams package cream cheese, softened; 4 eggs; 473 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon salt; 473 milliliters sugar; 1 teaspoon vanilla extract; 237 milliliters vegetable oil; 118 milliliters chopped walnuts; 12 servings Additional chopped walnuts, optional

Watching your figure? This vegetarian recipe has 743 calories, 11g of protein, and 40g of fat per serving. This recipe serves 12. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, butter, confectioners' sugar, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Easter. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

In a bowl, combine the dry ingredients.

Equipment you will use

Bowl

Add the oil, eggs and baby food; mix on low speed until well blended. Stir in pineapple and nuts.

Ingredients you will need

Pineapple

Egg

Nuts

Cooking Oil

Pour into two greased and floured 9-in. round baking pans.

Equipment you will use

Baking Pan

Bake at 350° for 35-40 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.

Equipment you will use

Toothpicks

Oven

For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency.

Ingredients you will need

Powdered Sugar