Carrot Cake
1 can (1 lb 4 oz.) crushed pineapple (recipe calls for pineapple in syrup but I prefer in natural juice)
1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
4 eggs
1 lb. carrots shredded
1 cup raisins
2 tsp. vanilla
3 cups flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
Silky Frosting
Drain pineapple well. (Can be used as sweetener in beverages, cottage cheese and yogurt). Cream butter and sugars until light and fluffy. Beat in eggs until blended. Beat in pineapple, carrots, raisins and vanilla.
Combine flour, soda, cinnamon, ginger and salt. Beat small amounts of dry ingredients into pineapple mixture until well blended. Pour into greased and floured 13 X 9 in. baking pan. Bake in 350 degree oven 50 to 60 minutes until toothpick inserted comes out clean. Cool completely. Spread with Silky Frosting. Makes 20 servings.
Silky Frosting
1pkg. (8 oz. Cream cheese, softened
1/2 cup butter, softened
2 tbsps. pineapple juice
1 & 1/2 cup sifted confectioners sugar (I don't sift - it's so messy and it doesn't seem to matter)
Cream the cheese and butter together until light and fluffy. Beat in the pineapple juice. Gradually beat in the confectioners sugar until the frosting is blended and smooth.
Enjoy!!