Pineapple Carrot Cake

 If you've gotta have your cake and eat it, too, consider this quick spring fix.

Pineapple Carrot Cake

an original upgrade by Kelly Jo Vanderstelt

1.  In a large mixing bowl, combine:

• 1 packaged Pineapple Cake Mix (I used Duncan Hines)
• 1 - 20 oz. Can of Crushed Pineapple, including its juice
• 3 eggs
• 1/4  Cup of Vegetable Oil
• 2 Carrots, peeled and grated
• 1/2 Cup of Golden Raisins
• 1/2 Cup of Walnuts, chopped  - optional
• Zest of 1 Orange
• Zest of 1 Lemon
• 1 Tsp. Vanilla Extract

2.  Beat cake mix for several minutes until well-mixed.  Pour into greased baking pan or cupcake tins, and bake according to box directions.

3.  Cool, then frost.

Cream Cheese Frosting

1.  Beat together until fluffy:

• 1 - 8 oz. package cream cheese, softened to room temperature
• 1/2 Cup Butter, softened to room temperature
• 2 Cups Powdered Sugar
• 1 Tbs. Lemon Juice

2.  Frost the cake, and garnish with a sprinkle of cinnamon, a bit of orange zest, or more walnuts as desired.   I was going to use walnuts, but stopped myself in the nick of time because I was bringing this to an event with a nut-allergic friend.