Carrot Cake

Preparation time: 30 minutes
Baking time: 35 minutes
Cooling time: 10 minutes
Total time: 1¼ hours

You'll need some way to purée the pineapple, such as by processing it with a blender or food processor before adding.

Ingredients

Cake:

• 1½ cups flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ⅔ cup olive oil
• 2 eggs
• 1 cup finely shredded carrot
• ½ cup blended pineapple
• 1 teaspoon vanilla

Frosting:

• 3 ounces cream cheese
• 1 tablespoon butter (or margarine)
• 1 teaspoon vanilla
• 2 cups confectioner's sugar

Directions

Cake:

1. Preheat the oven to 350 degrees
2. Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
3. Add oil, eggs, carrot, pineapple, and vanilla to bowl and stir until moistened with a wooden spoon.
4. Bake in a 9×9×2 inch cake pan for 35 minutes.

Frosting:

1. Mix the ingredients together in a mixer or with a wooden spoon (overly stiff frosting can be softened by adding some milk or half and half).
2. Allow the cake to cool for 10 minutes before frosting.