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Carrot pineapple cake

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Ingredients/Components

sugar
cinnamon - 1 Tbsp
eggs - 4 item
vanilla - 1 tsp
pkg
salt - 2 tsp
nutmeg - 1 tsp
oil - 3/4 c
grated carrots - 3 c
confectioners sugar
baking powder - 2 tsp
baking soda - 2 tsp
all-purpose flour - 3 c
can crushed pineapple - 1 item
butter or margarine, softened - 1 Tbsp
chopped walnuts or pecans - 1/2 c

How to make carrot pineapple cake:

Frosting:2 (3 oz.) pkg. cream cheese, softened1 Tbsp. butter or margarine, softened1 tsp. vanilla1 1/2 c. confectioners sugar Preheat oven to 350°. Grease a 13 x 9-inch baking pan. In large bowl, combine flour, cinnamon, baking soda, salt and nutmeg; set aside. In large mixer bowl, beat eggs. Add sugar and oil. Continue beating until foamy. Add pineapple with juice and carrots; mix well. Add dry ingredients to egg mixture, stirring just until moistened; fold in nuts. Spread evenly into pan. Bake 35 to 40 minutes or until toothpick inserted comes out clean; cool on wire rack.

Frosting: In medium bowl, beat cream cheese, butter or margarine and vanilla until combined. Add sugar; beat until light and fluffy. Frost cake.

Recipe categories: Desserts, Cakes, Pineapple.

Rating:

3.8

Average rating: 3.8, total votes: 4

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Related ingredients:

butter, softened, sugar, cinnamon, eggs, vanilla