Carrot-Pineapple Cake
Serves: 12
Ingredients
To make Carrot-Pineapple Cake, you'll need:
- 1/2 cup Butter or oleo softened
- 3 Eggs
- 1/4 tsp Salt
- 3 cup Shredded carrots
- 1 cup Thawed frozen unsweetened pineapple juice concentrate
- 2 tsp Vanilla
- 2
- 1/2 cup All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Ground nutmeg
- 1 tsp Ground cinnamon
- 8 oz Cream cheese softened
- 1 can (8 oz) crushed pineapple in unsweetened juice drained well
- 1 tsp Vanilla
- 1/2 cup Chopped toasted pecans (op)
Method
- Preheat oven to 350 degrees F
- Beat butter in large bowl until creamy.
Blend in eggs, pineapple juice concentrate and vanilla
- Combine flour,
baking powder, baking soda, spices and salt
- Gradually add to egg mixture,
beating until well blended
- Stir in carrots
- Spread batter evenly into
greased 12 x 8" baking dish
- Bake 30 minutes or until wooden pick inserted
in center comes out clean
- Cool completely on wire rack
- Prepare Icing by
combining all ingredients except pecans
- Mix well
- Spread over cooled cake.
Sprinkle with pecans, if desired.
Nutritional Facts (Per Serving)
No nutritional facts available.
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