#359 - Easy Carrot Cake

(by Shirley McNevich)

4 eggs
2 cups white sugar
3 small jars strained carrots baby food
1 cup chopped nuts
2 1/2 cups flour
1 - 8oz. can Dole crushed pineapple (drained)
2 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. vanilla
1 cup raisins (put raisins in saucepan, cover with water, bring to a boil, cook 5 min., then drain)
1 1/2 cups canola oil
Frosting - 8 oz. Philly cream cheese; 1 stick butter; 1 tsp. vanilla; 1 - 1lb. box Domino's powdered sugar

In a mixer, beat eggs and white sugar. Add canola oil and beat until smooth. Add strained carrots, baking soda, salt, cinnamon, 1 tsp. vanilla and flour--mix well. Add crushed pineapple (drained), raisins and nuts--mix until combined. Pour batter into a 9 x 13 x 2 cake pan. Bake at 350 degrees for 45-50 minutes. Test with a toothpick for doneness. Cool cake before frosting. Frosting: In a mixer, beat butter and cream cheese. Add vanilla and slowly add powdered sugar--beat until creamy. Frost the cake.