Shelly's Recipe

EASY CARROT CAKE II

Category: Cakes

2 cups flour
2 tsp baking soda and ground cinnamon
1 tsp salt
2 cups sugar
1/4 tsp ground nutmeg
3 eggs
1 (8 oz) can crushed pineapple with juice
3/4 cup vegetable oil
1/2 cup raisins, flaked or shredded coconut and chopped nuts
2 (6 oz) jars junior baby food carrots

Cream cheese frosting:
1 (3 oz) pkg cream cheese, at room temperature
2 cups powdered sugar
1 tbsp orange juice

Preheat oven to 350. Grease and flour a 13x9 inch baking pan. Measure dry ingredients into a large bowl. Make a well in center of dry ingredients and add eggs. Beat eggs slightly with fork in well. Add crushed pineapple with juice, oil, raisins, coconut, nuts and baby carrots. Mix well to blend, scraping bottom of bowl. Pour into greased pan. Bake 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean. Frost.

To make frosting: Beat cream cheese, powdered sugar and orange juice. Add more sugar or orange juice if needed for desired spreading consistency.