Pineapple-carrot cake
Pineapple-carrot cake
Ingredients/Components
- sifted flour
- baking soda - 2 tsp
- salt - 1 tsp
- cinnamon - 2 tsp
- cooking oil
- eggs - 3 item
- sugar - 2 c
- vanilla - 2 tsp
- grated pared carrots - 1 c
- crushed pineapple, drained - 1 can
- flaked coconut - 1 c
- chopped walnuts - 1 c
- Combine cooking oil, eggs and sugar in bowl; beat with mixer at medium speed 2 minutes
- butter or margarine - 1/4 c
- light corn syrup - 1 Tbsp
- sour milk - 1/2 c
How to make pineapple-carrot cake:
Sift together flour, baking soda, salt and cinnamon; set aside. Combine cooking oil, eggs and sugar in bowl; beat with mixer at medium speed 2 minutes. Blend in vanilla. Add dry ingredients, carrots, pineapple, coconut and walnuts to mixture, blending well. Pour into a 13 x 9 x 2-inch pan. Bake at 350° for 55 minutes or until cake tester inserted in center comes out clean. Place pan on rack, immediately pour vanilla glaze over cake. Cool completely, makes 16 servings.Vanilla Glaze:1 c. sugar1 tsp. baking soda1/4 c. butter or margarine1 Tbsp. light corn syrup1/2 c. sour milk1 tsp. vanilla Combine ingredients in a 2-quart saucepan over medium heat, until mixture comes to a boil. Simmer over low heat for 5 minutes. Remove from heat.Note: To sour milk, place 1 1/2 teaspoons vinegar in measuring cup. Add enough milk to make 1/2 cup.
Recipe categories: Desserts, Cakes, Pineapple.
Rating:
Related ingredients:
sugar, flour, brown sugar, sticks margarine, white or yellow cake mix, crushed pretzel sticks, pillsbury german chocolate cake mix, duncan hines chocolate lovers extra double fudge brownie mix, small jell-o orange, green, yellow and red
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