Ingredients
2 cups all-purpose flour2 cups sugar2 teaspoons baking soda2 teaspoons ground cinnamon1 teaspoon salt1-1/2 cups canola oil4 large eggs, room temperature3 jars (4 ounces each ) carrot baby food1 can (8 ounces) crushed pineapple, drained1/2 cup chopped walnutsFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened1 teaspoon vanilla extract3-3/4 cups confectioners’ sugar Additional chopped walnuts and edible blossoms, optional
Preparation
In a 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 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a 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 and blossoms if desired. Store in the refrigerator.
