Carrot pineapple cake

Carrot pineapple cake

Ingredients/Components

• flour all-purpose - 3 c
• baking soda - 2 tsp
• cinnamon - 2 tsp
• salt - 1/2 tsp
• sugar - 2 c
• vegetable oil
• chopped nuts
• grated carrots - 2 c
• can crushed pineapple in own juice - 1 1/4
• vanilla - 2 tsp
• eggs - 3 item
• butter or margarine, softened
• pkg - 1 oz
• confectioners sugar - 4 c
• vanilla extract - 2 tsp

How to make carrot pineapple cake:

Frosting:1/2 c. butter or margarine, softened1 (8 oz.) pkg. cream cheese, softened4 c. confectioners sugar2 tsp. vanilla extract Mix flour, soda, cinnamon and salt together. In large bowl using electric mixer, combine sugar and vegetable oil. Add 1 1/2 cups (half) of flour mixture and mix well. Beat in carrots, crushed pineapple, vanilla and nuts. Add rest of flour and beat well. One at a time, add eggs, beating well after each addition. Pour batter into baking pans, greased and floured, using 9 x 13-inch pan or a 10-inch tube (Bundt) pan. Bake in oven at 350° for 60 to 70 minutes.

Frosting: Cream butter and cream cheese in a mixing bowl. Gradually add confectioners sugar and vanilla. Beat well. Spread over cool cake.

Recipe categories: Desserts, Cakes, Pineapple.