Carrot Cake

8 oz. can crushed pineapple

2 c.  all-purpose flour

1 c. sugar

1 c. packed brown sugar

2 t. baking soda

2 t. ground cinnamon

1/4 t. salt

4 eggs

½ c. vegetable oil

2 c. shredded carrots

3/4 c. chopped walnuts

Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large mixing bowl, combine dry ingredients. Add eggs, oil, carrots, pineapple and reserved juice; beat until combined. Stir in walnuts. Transfer to a greased 13-in. × 9-in. X 2-in baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack before frosting. Makes 12 servings. 

FROSTING:

16 oz. cream cheese, softened

1/4 c. butter, softened

2 t. vanilla extract

1-1/2 c. powdered sugar

In a small mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in powdered sugar until smooth. Spread over cake. 

Cooks note: This cake was a hit at the church potluck the first time we made it. I sprinkled a little cinnamon on top of the frosting as decoration, which added nicely to the flavor. (My son, Ethan, decided that this would be the perfect wedding cake if it were paired with the unsweetened frosting that he prefers.)