Carrot Pineapple Cake
From chefmeow 16 years ago
- 45 minutes to make
- Serves 8
CARROT PINEAPPLE CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Almond Estate in Grand Prairie, Texas in 1992.
Ingredients
- 3-1/2 cups flour shopping list
- 2 cups raw carrots grated and loosely packed shopping list
- 2 cups granulated sugar shopping list
- 1-1/2 cups salad oil shopping list
- 2 teaspoons cinnamon shopping list
- 3 eggs shopping list
- 1-1/2 teaspoons baking soda shopping list
- 2 teaspoons vanilla shopping list
- 1 teaspoon baking powder shopping list
- 20 ounce can crushed pineapple drained with juice reserved shopping list
- 1-1/2 teaspoons salt shopping list
- 1-1/2 cups chopped nuts shopping list
- Frosting: shopping list
- 4-1/2 cups powdered sugar shopping list
- 2 tablespoons milk shopping list
- 8 ounces cream cheese softened shopping list
- 2 tablespoons vanilla shopping list
How to make it
- Sift first six ingredients together in a large mixing bowl then add pineapple to dry mixture.
- Add eggs, oil and vanilla then beat for 3 minutes then stir in grated carrots and pineapple.
- Pour into rectangular pan and bake at 350 for 40 minutes.
- Combine all frosting ingredients and beat until smooth then spread on cooled cake.
People Who Like This Dish 3
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- chefmeow Garland, TX
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