Recipe 1263 - Pineapple Carrot Cake
Recipe 1263 - Pineapple Carrot Cake
(by Grace Rosenblum - friend)
2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 3/4 cups white sugar
1 cup canola oil
3 eggs
1 tsp. vanilla
2 cups shredded carrots
1 cup Baker's angelflake coconut
1 cup Dole crushed pineapple (drained)
1 cup chopped walnuts
Frosting: 2 cups Domino's powdered sugar; 1 - 3oz. Philadelphia
cream cheese (softened); 1 stick butter (softened); 1 tsp. vanilla; 2
tsp. milk (if needed)
Sift the flour, baking soda, baking powder, salt, cinnamon, and
nutmeg into a bowl--set aside. In a mixer add canola oil, white sugar
and eggs--beat. Add vanilla--beat. Add shredded carrots, coconut and
walnuts--beat. Add flour mixture slowly--beat until smooth. Remove
bowl from mixer--add drained crushed pineapple and stir with a
spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350
degrees for 40-45 minutes. Cool completely. Frosting: in a mixer add
butter and cream cheese--beat. Add 1 tsp. vanilla--beat. Add
powdered sugar slowly--beat until creamy. If too thick, add the 2 tsp.
milk--beat. Frost the cake, then refrigerate.
Continue to:
Other Recipes:
- 1466 - Ginger Cupcakes
- 1468 - Potato Pie
- 1428 - Broccoli and Lima Bean Casserole
- 1310 - Evaporated Milk Banana Pudding
- 1269 - Beer Bread
- 1437 - Party Meatballs
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. 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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