Pineapple carrot cake
Pineapple carrot cake
Ingredients/Components
- sugar - 2 c
- cinnamon - 2 tsp
- eggs - 3 item
- vanilla - 2 tsp
- chopped pecans - 1 c
- salt - 1/2 tsp
- flour - 2 c
- oil - 3/4 c
- soda - 2 tsp
- grated carrots - 2 c
- buttermilk - 3/4 c
- sifted powdered sugar - 1 1
- lemon juice - 2 tsp
- grated orange rind - 1/2 tsp
- pineapple juice - 1 tsp
- can coconut - 1 1/2
- small can pineapple, drained - 1 item
- Beat eggs; add oil, buttermilk, sugar and vanilla
How to make pineapple carrot cake:
Sift flour with soda, cinnamon and salt. Beat eggs; add oil, buttermilk, sugar and vanilla. Mix well. Mix in pineapple, carrots, nuts and coconut. Pour into lightly greased and floured 13 x 9 1/2-inch pan. Bake at 350° for 55 minutes or until done. Ice with Pineapple Icing.Pineapple Icing:1 egg yolk1/2 tsp. grated orange rind1 tsp. pineapple juice2 tsp. lemon juice1 to 1 1/2 c. sifted powdered sugar Beat egg yolk with grated rind lightly; add juices. Add sugar until mixture is spreading consistency. Spread over warm cake.Recipe categories: Desserts, Cakes, Pineapple.
Rating:
Related ingredients:
sugar, eggs, milk, salt
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