Pineapple Carrot Cake Recipe

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1-1/2 cups canola oil
• 4 large eggs, room temperature
• 3 jars (4 ounces each ) carrot baby food
• 1 can (8 ounces) crushed pineapple, drained
• 1/2 cup chopped walnuts
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 3-3/4 cups confectioners' sugar
• Additional chopped walnuts and edible blossoms, optional