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Pineapple Carrot Cake
Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1-½ cups canola oil
  • 4 large eggs, room temperature
  • 3 jars (4 ounces each ) carrot baby food
  • 1 can (8 ounces) crushed pineapple, drained
  • ½ cup chopped walnuts
  • subheading: FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • 3-¾ cups confectioners' sugar
  • Additional chopped walnuts and edible blossoms, optional
Steps
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