Carrot Pulp Cake with Crushed Pineapples (makes one moist to gooey 9x13 in. cake)

Preheat oven to 350°F and prepare 9x13 in. (23 x 33 cm) pan
4 large eggs	blend	drizzle while mixing	mix	bake 350°F 40 min.	cool	frost
1-1/2 cup (300 g) granulated sugar
1/2 cup (100 g) light brown sugar
1-1/2 cup (350 mL) canola oil
1 lb. (450 g) carrot pulp
8 oz. (225 g) can crushed pineapple	drain
2-1/2 cup (310 g) all-purpose flour	sift
1-1/4 tsp. (5.75 g) baking powder
1 tsp. (4.6 g) baking soda
1-1/4 tsp. (3 g) ground cinnamon
1/2 tsp. (1.1 g) nutmeg
1/8 tsp. (0.25 g) ground cloves
1/4 tsp. (1.5 g) salt
cream cheese frosting

Cream Cheese Frosting

8 oz. (230 g) cream cheese	blend
5 Tbs. (70 g) butter
1/2 tsp. (2.5 mL) vanilla extract
1-1/4 cup (125 g) confectioners sugar

Copyright Michael Chu 2005