2 cups flour
1-1/2 cups white sugar
1 tablespoon KYVAN Honey Apple Butter
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup vegetable oil
1 (8 oz.) can crushed pineapples (un-drained)
4 eggs (beaten)
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup chopped nuts
1 container cream cheese frosting
Combine flour, sugar, baking powder, cinnamon, nutmeg, and salt in a bowl.
Add oil, pineapple, eggs, vanilla, and apple butter.
Mix well and then stir-in carrots and 3/4 cup nuts.
Spread batter evenly in a greased (9 in X 12 1/2 in) cooking dish. Bake at 350 degrees for 35-40 minutes.
Let cake cool and spread frosting on cake. Lastly, sprinkle cake with remaining nuts.