Carrot pineapple cake

Carrot pineapple cake

Ingredients/Components

• sugar - 2 c
• cinnamon - 1 tsp
• eggs - 3 item
• vanilla - 2 tsp
• milk - 3 Tbsp
• salt - 1 tsp
• flour - 3 c
• oil
• baking powder - 2 tsp
• baking soda - 1/2 1
• nuts - 1 c
• powdered sugar - 1 item
• margarine - 1 Tbsp
• small can undrained crushed pineapple - 1 item
• grated carrots, packed down - 2 c
• Stir in pineapple and carrots by hand

How to make carrot pineapple cake:

Beat together oil, sugar, eggs and vanilla. Stir in pineapple and carrots by hand. Add 2 cups flour sifted with baking powder, soda, salt and cinnamon. Mix well. Sift in part of last cup flour; add nuts or raisins, then rest of flour. Mix well. Put in 2 greased and floured loaf bread pans or 9 x 13-inch pan. Bake at 350° for 45 to 55 minutes or until done. Good with or without frosting. Cake is moist and tasty and freezes well.Caramel Frosting:1/2 to 1 c. brown sugar1 Tbsp. margarine3 Tbsp. milk1/2 tsp. vanilla powdered sugar Boil brown sugar, margarine and milk. Cool. Add vanilla and powdered sugar to make of spreading consistency.

Recipe categories: Desserts, Cakes, Pineapple.