Excellent Carrot Pineapple Cake Source: Allrecipes.com Course: Desserts Cuisine: American Food Group: Vegetable Serves: 24 |
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Ingredients
| 2 cup(s) all purpose flour |
| 2 teaspoon(s) baking soda |
| 1 teaspoon(s) baking powder |
| 1 teaspoon(s) salt |
| 2 teaspoon(s) ground cinnamon |
| 1 3/4 cup(s) white sugar |
| 1 cup(s) vegetable oil |
| 3 eggs, slightly beaten |
| 1 teaspoon(s) vanilla extract |
| 2 cup(s) shredded carrots |
| 1 cup(s) flaked coconut |
| 1 cup(s) chopped walnuts |
| 1 can(s) Crushed pineapple (8 oz), drained |
| FOR ICING |
| 1 package(s) cream cheese (8 oz) softened |
| 1/4 cup(s) butter, softened |
| 2 cup(s) confectioners sugar |
| 1 tablespoon(s) half n half (or milk) |
Instructions
1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.
2. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with a wooden spoon until smooth. Stir in carrots, coconut, walnuts & pineapple.
3. Pour into prepared pan, bake at 350 for about 45 minutes. Center may sink a little. Allow to cool.
4. To make the icing, cream the butter & cream cheese until smooth. Add the confectioners sugar and half n half until creamy.
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Notes:I used "heaping" cups of carrots & coconut when I made this and it didn't sink in the middle but it WAS excellent! |