3 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
2 c. sugar
3 eggs
1 1/2 c. corn or salad oil
1 tsp. vanilla
1 lg. jar junior carrots
1 c. crushed pineapple with juice
1 c. coarsely chopped pecans
Sift together dry ingredients except sugar in medium bowl.
Beat in large bowl: eggs, oil, sugar, vanilla and baby food until light.
Add pineapple.
Stir in dry ingredients until blended.
Stir in nuts.
Pour into greased and floured 13 x 9 x 2 inch pan and bake at 350 degrees for 45 to 50 minutes or until toothpick inserted in cake comes out clean.
Cool in pan on rack.
Frost with cream cheese icing.
3 oz. cream cheese
4 tbsp. butter
1 1/2 c. powdered sugar
1 tsp. vanilla
Beat together until smooth.
