Tumbling Pineapples

Pineapples make a great addition to Carrot Cake, please try my favorite recipe below!

Pineapple Carrot Cake

1 C Oil (olive oil or any light oil)   2 C shredded raw Carrots

4 Eggs             1 20 oz. Can Crushed Pineapple in Juice, Drained

1 tsp Vanilla

2 C WW Flour (Unbleached or White Flour Optional Substitute)

2 C Sugar          2 tsp. Baking Powder

1 1/2 tsp. Baking Soda    1/2 C Chopped Nuts

2 tsp. Cinnamon

Combine the first five ingredients in one bowl. Combine the remaining dry ingredients in a larger bowl. Add the wet ingredients to the dry, and mix until just moist (do not over mix). Fill 3 9” round pans or one 13x9” pan or make cupcakes.

Bake at 350 for 30-40 min. Cool on a rack before frosting with Cream Cheese frosting.

Cream Cheese Frosting

Cream together 1/2 C butter, 6 oz. Cream Cheese, 1 tsp. Vanilla, and 1 lb. Confectioner's Sugar