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.

Carrot Cake with Cream Cheese Frosting

In honor of January's birthday, here is her favorite cake that she is lucky to get once a year!

2 cups carrots, shredded
1 can crushed pineapple, drained
3/4 cup oil
1 1/2 cups sugar
3 eggs
2 t. cinnamon
1 t. nutmeg
1 1/2 cups flour
1 1/2 t. baking soda
1/2 t. salt

Combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Beat thoroughly. Add flour, baking soda and salt and mix well. Pour into a greased 9x13" pan and bake at 375 degrees for 30 minutes (until a toothpick inserted in center comes out clean.) You can also do two round cake pans, bake for about 20 minutes before checking. Let cool; frost with cream cheese frosting.

Cream Cheese Frosting

1 cup butter, softened
1 8oz. package cream cheese, softened
1 t. vanilla
1/4 cup milk
2 lbs. powdered sugar

Beat butter and cream cheese with an electric mixer until light and fluffy (about 5 minutes!) Add vanilla and milk until well combined. Add powdered sugar. If frosting is too stiff, add milk a few drops at a time until the right consistency. If frosting is too thin, add more powdered sugar. This is the prefect amount of frosting for 1 cake in Stratton land, but many of you may find you have left overs. (This is great frosting for Homemade Oreos.....its on the blog)