Ingredients
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2 cups all-purpose flour
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2 cups white sugar
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2 teaspoons baking soda
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2 teaspoons cinnamon
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1 teaspoon salt
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1 1/2 cups vegetable oil
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4 large eggs
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2 (6 ounce) jars carrot baby food
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1 (8 ounce) can crushed pineapple, well drained
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1 cup chopped walnuts
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1 cup flaked coconut
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1 (8 ounce) package cream cheese, softened
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1/2 cup butter, softened
Instructions
- Cake: Preheat oven to 350 degrees.
- In a large mixing bowl, combine dry ingredients and mix well.
- Add oil, eggs and baby food and mix on low speed until well combined.
- Fold in pineapples, nuts and coconut.
- Pour into 2- 9 inch greased and floured pans.
- Bake for about 35 minutes or until center tests done.
- Cool for 15 minutes on wire rack and then remove from pans.
- Cool completely before filling and frosting.
- Frosting: In a large bowl, beat cream cheese and butter until smooth.
- Add vanilla and confectioner's sugar and beat until desired spreading consistency.
- Frost cakes and sprinkle top with additional chopped walnuts and coconut, if desired.
- If you have any left, store in the refrigerator!