Pineapple Cake Serving Size - 10 Prepared By - Tracy & Russ Recipe Rating
			3 eggs 1 C Sugar 1 C Brown Sugar, packed 1-1/2 C Canola Oil 3 C Flour 1 tsp. Salt 2 tsp. Baking Soda ½ tsp Cinnamon 1 tsp. Vanilla 15 oz. can of crushed pineapple with juice 2-1/2 C Grated Carrots 1 1/2 C Chopped Walnuts ICING: 8 oz Cream Sheet, room temp 1/2 Cube Salted Butter 2 C Powdered Sugar + extra if needed 1/2 tsp Vanilla 1/4 tsp Keylime Juice
			Heat oven to 350 degrees. Blend eggs, sugar, oil in one bowl. Blend dry ingredients in another bowl. Add the 2 bowls together and blend (don't over blend). Then add vanilla, carrots and pineapple and nuts and mix. Use shortening or butter to butter 2-- 9” cake pans; then flour them. Remove excess flour. If you only have 8” pans, OK but bake longer. Divide batter into the 2 pans. Bake for about 15 mins. or until a tooth pick comes out clean in the center of the cakes. Cool on racks for 10 mins. and then remove cakes to cooling racks until they are completely cold. Ice as soon as possible. ICING: Boil ¾ c. orange juice and ¾ c. sugar for 1 minute and frost the cake that she bakes in a 9” x 13” pan for 50 minutes.