Ingredients
3 cups shredded carrots1 can (20 ounces) crushed pineapple, well drained2 cups sugar1 cup canola oil4 large eggs2 cups all-purpose flour2 teaspoons baking soda2 teaspoons ground cinnamonFROSTING:1 package (8 ounces) cream cheese, softened1/4 cup butter, softened2 teaspoons vanilla extract3-3/4 cups confectioners’ sugar
Preparation
In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture.
Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Spread over cake. Store in refrigerator.
