2 c. SR flour
1 t. cinnamon
1 1/2 c. oil
8 oz. crushed pineapple, drained, reserve juice
3/4 c. raisins
1 box confectioners sugar
1 t. vanilla
8 oz. cream cheese, softened
2 c. splenda/sugar
4 eggs, slightly beaten
3 c. shredded carrots, or 6, 4 oz. jars carrot baby food
1 c. chopped pecans, optional
1 stick margarine, softened
milk
Combine flour, splenda/sugar, and cinnamon together. Add eggs, oil, carrots, pineapple, raisins, and nuts. Spray 9x13 pan. Bake at 350 degrees for 45-55 minutes. Remove from oven. Cool 10 minutes. Invert onto serving board or leave in pan if desired. Combine confectioners sugar, margarine, vanilla, cream cheese and reserved juice. Add a little milk if needed for a spreadable consistency. Spread on cooled cake. YUM!
*another good icing is:
8 T. butter, room temperature
6 oz. cream cheese, softened
1/2 t. vanilla
2 1/2 c. confectioners sugar
1 t. cinnamon or pumpkin pie spice
Combine until fluffy with electric mixer. Spread on cooled cake. YUMMY!!
*icing will look more professional, if a thin layer is applied first, allowed to dry, and then adding second layer of icing.
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