Carrot Cake

 Carrot Cake

2 c. flour

3/4 c. mayonnaise (Hellmann’s preferred)

2 tsp. baking soda

2 tsp. cinnamon

8 oz. can crushed undrained pineapple

1 1/2 c. sugar

2 1/2 c. shredded carrot, raw

1/2 tsp. salt

3/4 c. walnuts

3 eggs

 

Mix mayonnaise with sugar.

Beat in eggs.

Add pineapple and carrots.

Add dry ingredients and nuts.

Bake in greased 9 inch tube pan for 60 minutes or in a 9×13 pan for 50 minutes.

Frost with cream cheese frosting.

 

Frosting:

1/2 block cream cheese

 

1/2 cup unsalted butter

1/2 teaspoon vanilla extract

2 cups confectioner’s sugar

Add cream cheese , butter and vanilla in the bowl and mix. Add sugar until smooth.

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