Carrot Cake

• 2 cups flour
• 2 cups sugar
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 1 1/2 cups vegetable oil
• 4 eggs
• 12 oz. carrot baby food
• 1 8 oz. can crushed pinapple (drained)

Mix all the above ingredients together. Bake for 35-40 minutes at 350 in a non-stick sprayed 9x13 baking dish.

Top with cream cheese frosting (to follow) and garnish with crushed walnuts if desired (I don't).

Note: The first time I made this the store didn't have enough carrot baby food. So I used half carrot and half sweet potato. It turned out so well that that's how I make it every time. Also, I usually take the cake straight from the oven to the freezer. Seems to make it even more moist - if that's possible.