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Carrot Pineapple Cake

“Another good recipe for the fall when carrots are in abundance in the garden. Sometime I mix in a little coconut as a change.”

INGREDIENTS
  • CAKE
  • 1 1/2 cups cooking oil
  • 2 cups sugar
  • 4 eggs, beaten
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons salt
  • 1 teaspoon cinnamon
  • pinch cloves
  • pinch nutmeg
  • 1 cup chopped walnuts
  • 14 ounces crushed pineapple, drained
  • 2 cups grated carrots
  • CREAM CHEESE FROSTING
  • 3 ounces cream cheese
  • 2 teaspoons vanilla
  • 1/4 pound butter
  • 1 1/2 cups icing sugar
DIRECTIONS
  1. Preheat oven to 325F. Grease 13 by 9 inch pan.
  2. Mix flour, baking powder and salt, cinnamon, cloves and nutmeg; set aside.
  3. Mix oil and sugar. Add beaten egg and blend thoroughly.
  4. Add dry ingredients, beat until combined.
  5. Stir in nuts, drained pineapple and carrots.
  6. Pour into pan. Bake for one hour. Cool
FROSTING
  1. Combine all ingredients and beat until smooth.
  2. Spread on cooled cake.

Yield: 18 pieces

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