Name: Carrot Cake
Yield: 4 servings
Ingredients: 1 (8 oz.) can crushed pineapple in juice, drained (reserve 1/4 c. juice); 1 c. all-purpose flour; 1 c. shredded carrots (about 2 small); 1/2 c. packed brown sugar; 1/3 c. chopped walnuts; 1/4 c. vegetable oil; 1 tsp. vanilla; 3/4 tsp. baking soda; 1/2 tsp. ground cinnamon; 1/4 tsp. salt; 1/4 tsp. ground cloves; 1/4 tsp. ground ginger; 1 egg; 3/4 c. thawed frozen whipped topping

1 (8 oz.) can crushed pineapple in juice, drained (reserve 1/4 c. juice)

1 c. all-purpose flour

1 c. shredded carrots (about 2 small)

1/2 c. packed brown sugar

1/3 c. chopped walnuts

1/4 c. vegetable oil

1 tsp. vanilla

3/4 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. salt

1/4 tsp. ground cloves

1/4 tsp. ground ginger

1 egg

3/4 c. thawed frozen whipped topping

Carrot Cake

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