Carrot Pineapple Cake I

The carrots and pineapple work together to keep this cake moist and wholesome.

Carrot Pineapple Cake I

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 3/4 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 (8 ounce) can crushed pineapple, drained
  •  
  • 1 (8 ounce) package cream cheese
  • 1/4 cup butter, softened
  • 2 cups confectioners’ sugar

Instructions

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 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 wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.

3 Pour into 9×13 inch pan. Bake at 350 degrees for about 45 minutes. Don’t panic, the center will sink a little. Allow to cool.

4 To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Comments

No Comments Yet


Login To Leave A Comment