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Carrot and Pineapple Cake Recipe

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This recipe for Carrot and Pineapple Cake, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Duke
Added: Friday, February 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For the cake:
2 c. sugar
1 1/3 c. vegetable oil
3 extra-large eggs
1 tsp. vanilla
2 1/2 cups plus 1 T. all purpose flour divided
2 tsp. cinnamon
2 tsp. baking soda
1 1/2 tsp salt
1 c. raisins
1 c. chopped walnuts
1 lb. carrots, grated
1/2 c. diced fresh pineapple

For the frosting:
3/4 lb. cream cheese, room temperature
1/2 lb. butter, room temperature
1 tsp. vanilla
1 lb. confectioners' sugar, sifted

Directions:
Directions:
Preheat oven to 350
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer until light yellow. Add the vanilla. In another bowl sift together the 2 1/2 c. flour, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with the 1 T. flour. Fold in the carrots and pineapple and add to the batter and mix well. Divide the batter equally between the 2 pans. Bake for 55-60 minutes or until set. Allow the cakes to cool completely before frosting.

For the frosting:
Mix the cream cheese, butter and vanilla with an electric mixer until just combined. Add the sugar and mix until smooth. Frost the cake.

 

 

 

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