Carrot-Pineapple Layer Cake
| Yield: | 1 Servings |
| Categories: |
| 2 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1 1/2 | ts | Baking soda |
| 1 | ts | Salt |
| 2 | ts | Ground cinnamon |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Ground allspice |
| 1/2 | ts | Ground mace |
| 1 | c | Drained crushed pineapple |
| 2 | c | Grated carrots; (about 4 carrots) |
| 1/2 | c | Chopped walnuts; (we use pecans instead) |
| 1 3/4 | c | Sugar |
| 1 1/2 | c | Vegetable oil |
| 1 | ts | Vanilla extraxt |
| 4 | lg | Eggs at room temperature |
| CREAM CHEESE FROSTING | ||
| 10 | oz | Cream cheese; at room temperature |
| 3/4 | c | Confectioner's sugar |
| 2 | tb | Unsalted butter; at room temperature |
| 1/4 | c | Plus 1 tablespoon heavy (whipping) cream; at room temperature |
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