Pineapple Carrot Cake
can (20 oz)
all purpose flour
pkg (8 oz)
In a large bowl, beat cream cheese, butter, and vanilla until well blended.
Gradually beat in confectioners’ sugar until smooth.
Spread over cake.
Cover and refrigerate leftovers.
Preheat oven to 350 degrees. In a large bowl, beat together carrots, pineapple, sugar, canola oil, and eggs until well blended.
In another bowl, mix flour, baking soda, and cinnamon, gradually beat into carrot mixture.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely in pan on a wire rack.