Pineapple Carrot Cake
""This moist cake with cream cheese frosting is the best I've ever eaten," writes Jeanette McKenna of Vero Beach, Florida. "It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated."..."
INGREDIENTS
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2 cups all-purpose flour
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2 cups sugar
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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1 teaspoon salt
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1-1/2 cups vegetable oil
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4 eggs
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2 jars (6 ounces each) carrot baby food
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1 can (8 ounces) crushed pineapple, drained
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1/2 cup chopped walnuts
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FROSTING:
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1 package (8 ounces) cream cheese, softened
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1/2 cup butter, softened
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1 teaspoon vanilla extract
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3-3/4 cups confectioners' sugar
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Additional chopped walnuts and edible blossoms, optional
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