By Amy Poore
Here's a dessert option that's sure to please, and best of all? It's easy. What spring gathering would be complete without carrot cake? This super moist carrot pineapple cake is a new twist on an old favorite. It’s packed with flavor and yes, I use baby food to make it so moist (it absolutely works).
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1¼ cups vegetable oil
- 4 eggs
- 2 jars (6 oz each) carrot baby food
- 1 can (8 oz) crushed pineapple, drained
- ¾ cup chopped walnuts
- 1 block cream cheese (8 oz.), softened
- ½ butter, softened
- 1 teaspoon vanilla extract
- 1 box (1 lb) confectioners’ sugar
- Chopped walnuts (optional)
In a large bowl, stir to combine the dry ingredients.
Add the oil, eggs and baby food and mix on low speed with a hand mixer until well blended.
Stir in pineapple and nuts.
Pour into a greased and floured 9x13 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 pan 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 the mixture reaches spreading consistency.
Remove the cake from the pan, frost top and sides. Garnish with nuts if desired.
Store in the refrigerator.
Amy Poore is a new mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at www.pooreamy.com
Photo: Amy Poore