CARROT CAKE

Ingredients:

• 2 cups flour, sifted
• 2 teaspoons cinnamon
• 2 cups sugar
• 4 eggs
• 3/4 cup oil
• 1 cup raisins
• 2 jars (large) junior baby food carrots
• 1 can crushed pineapple, drained

Frosting:

• 8 oz. cream cheese
• 1/2 cup butter
• 1 box (2 cups) powdered sugar
• 2 teaspoons vanilla

Instructions:

1. Sift flour with cinnamon and sugar in a large bowl.
2. Add eggs and mix well.
3. Stir in oil, then fold in baby food carrots, raisins, and pineapple.
4. Pour batter into a greased and floured 9x13-inch pan or 2 round cake pans.
5. Bake at 350°F for 30–45 minutes. Cool completely before frosting.
6. For frosting, cream together cream cheese, butter, powdered sugar, and vanilla until smooth.