Evelyn's Carrot Cake

I looove carrot cake, well most any kind of cake, but this carrot cake is tops on my list. A good friend, Renee Straub, gave this to me years ago. It's her mother in law Evelyn's recipe. I'm tellin ya, it's the most moist carrot cake recipe I've ever tasted. Don't worry about the pineapple if you don't like it. It actually taste like the nuts. You would never know that there was pineapple even in it. And it couldn't be any easier by using baby food insead of having to cut and chop, shred carrots. Give it a try and let me know what you think!!

Evelyn's Carrot Cake
2 cups all purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoon cinnamon
1 teaspoon salt
1 1/2 cup vegetable oil
4 eggs
3 4oz. jars of carrot baby food (like stage 2)
1 8oz can crushed pineapple, drained
1/2 cup chopped pecans

In mixing bowl combine all dry ingredients. Add oil, eggs and baby food. Mix on low speed until well blended. Stir in pineapple and nuts. Pour into two 9 inch cake pans or three 8 inch pans. Bake at 350* for 35 mins. or until it passes the tooth pick test. (when the tooth pick comes out clean)

Cream Cheese Icing
1 stick of butter (1/2 cup)
1 8oz. block of cream cheese
3 or more cups of powdered sugar
1-1 1/2 cups chopped pecans
Blend butter and cream cheese until creamy.Start adding sugar and a drop or two of milk untilyou get the right consistency. Then blend in the nuts and ice completely cooled cake.