Recipe 751 - Carrot Pineapple Cake

(by Shirley McNevich)
1 1/2 cups flour
1 cup white sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2/3 cup canola oil
2 eggs
1 cup finely shredded raw carrots
1/2 cup Dole crushed pineapple (do NOT drain)
1 tsp. vanilla
Frosting: 1 - 3oz. package softened Philadelphia cream cheese, 4 TBSP softened butter, 1 tsp. vanilla, 1 dash salt, 2 1/2 cups sifted Domino's powdered sugar, 1/2 cup chopped pecans

In a mixer add flour, white sugar, baking powder, baking soda, cinnamon, salt--instead of turning on the mixer stir dry ingredients with a spoon. Add canola oil, eggs, shredded carrots, crushed pineapple/juice, and vanilla--turn mixer on and beat just long enough so all ingredients are moistened, then beat on medium speed for 2 minutes until batter is smooth. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Cool completely, and then frost the cake. Frosting: in a mixer add cream cheese, butter, vanilla and salt--beat. Add powdered sugar slowly--beat well. Remove bowl from mixer and add the chopped pecans to the frosting--stir. Frost the cake.

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• Index
• next: 752 - Cream Cheese Pecan Frosting

Other Recipes:

• 814 - Milky Way Cookies
• 873 - Gooey Lemon Pudding Cake
• 973 - Banana Pudding Pie
• 865 - Brownie Cheesecake
• 812 - Butterscotch Oatmeal Cookies
• 858 - Mozzarella Cheese Quiche

About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.

Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.

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