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Carrot Cake
from Deborah Stanley



2 cups - flour

2 teaspoons - baking powder

1 1/2 teaspoons - baking soda

1 teaspoon - salt

1 can (14 oz.) - Dole Crushed Pineapple (including juice)

1/2 cup - chopped walnuts*

2 tablespoons - cinnamon

2 cups - sugar

1 cup - extra virgin olive oil

4 each - eggs

2 cups grated carrots


8 oz. - Philadelphia Brand Cream Cheese

1/2 cup - butter

1 teaspoon - Pure vanilla Extract

1 lb. - powered sugar



Preheat oven to 350 degrees F (180 degrees C).

Prepare  two - 9 x 2 inch (23 x 5 cm) cake pans with  butter or spray. (If you have parchment paper you can line the bottom of the pans.)

Whisk together the flour, baking soda, baking powder, salt, and ground cinnamon in a bowl and set aside.

Beat the eggs until frothy (about 1 minute) in bowl of electric mixer (or with a hand mixer).

Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes).

Add the olive oil in a steady stream.

Add the flour mixture and beat just until incorporated.

Fold in the grated carrots and chopped nuts with a spatula.

Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.


Put the cream cheese and butter into the bowl of an  electric mixer (or with a hand mixer).

Beat the cream cheese and butter, on low speed, just until blended and there are no lumps.

Add the powdered sugar and beat, on low speed, until fully incorporated and smooth.

Beat in the vanilla extract.

Assemble the cake

When the cake cools to room temperature assemble and ice the cake in layers or sheets.

Serves 8 to 10

Note: No Baby Carrots were harmed in the making of this carrot cake. Save the Baby Carrots!

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