- for the Cake:
- 2 1/2 cups flour
- 2 tsp baking soda
- 1.2 tsp ground cinnamon
- 1/8 teaspoon ground cinnamon
- 1/2 tsp salt
- 2 cups sugar
- 1 cup veg. oil
- 2 Lrg. eggs, room temp
- 2 tsp vanilla extract
- Four (4oz.) jars of baby food carrots (1 1/2 cups)
- One 8oz. can crushed pineapple, well drained
- 3/4 c (3 oz.) chopped pecans
- 1/2 c golden raisins
- for the Frosting:
- 8 oz. cream cheese, room temp
- 4 TBS 1/2 stick of butter, room temp
- 1 TBS half & half or milk
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 4 cups powdered sugar (1 lb.)
Preheat oven to 350 F. lightly spray a 13×9 baking pan with non-stick spray. Sift flour, baking soda, cinnamon, allspice, and salt together and set aside.
In a large bowl using and electric mixer at high speed, beat the sugar, oil, eggs, and vanilla until well combined, about 1 min.
Mix in the carrot baby food.
With the mixer on low speed, beat in the flour mixture, scrapping down the sides of the bowl as needed, and mix until smooth.
Using a wooden spoon, stir in the pineapple, chopped pecans, and raisins. Spread evenly in the prepared pan.
Bake until the top springs back when pressed lightly in the center, about 1 hr. Cool completely in the pan on a wire cake rack.
To make the frosting: In a med bowl, using an electric mixer at med. speed, beat the cream cheese, butter, half and half, and almond and vanilla extracts until smooth, scrapping down the sides of the bowl with the rubber spatula. With the mixer on low speed, gradually beat in the powdered sugar.
Spread the frosting over the top of the cake. Cut into 20 pieces, If desired garnish with chopped pecans or use food coloring to decorate with frosting carrots on top.