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Carrot Pineapple Cake Recipe

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This recipe for Carrot Pineapple Cake, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

International Women's Club of Bishkek
Added: Sunday, May 3, 2009


2 1/2c flour
2 tsp. (baking soda
2 tsp ground cinnamon
1 tsp. salt
1 ¾ sugar
1 ½ c vegetable oil
4 eggs
2 tsp vanilla extract
3 medium sized carrots, peeled and shredded (2c)
1 can (8oz ) crushed pineapple in juice
1c walnuts, chopped
1c raisins

Cream Cheese Frosting:
1 pound cream cheese, softened
1/2c butter, softened
1 tsp vanilla extract
3c confectioners sugar

Heat oven to 350F(180C). Coat two 9x2 round pans with non-stick cooking spray. Line bottoms with waxed paper and coat paper with spray.

Cake: In medium bowl, whisk flour, baking soda, cinnamon and salt.
In large bowl beat sugar, oil, eggs, and vanilla. Gradually beat in flour mixture until smooth. Stir in carrots, pineapple with juice, raisins and nuts. Divide batter between pans and spread evenly.

Bake at 350 for 45-50 until wooden pick comes out clean. Cool cakes 10 minutes and turn out of pans on cooling racks until completely cooled.

Frosting: In large bowl, beat cream cheese, butter and vanilla until light and creamy. Gradually beat in confectioners’ sugar until fluffy. Makes about 5 cups of frosting.

Measure ½ way up sides of each layer of cake; place wooden picks around sides for guide. With a serrated knife cut each cake in half horizontally, remove picks.
Place one layer cut side up on platter. Spread with 1/2c frosting. Repeat with remaining layers; Top of cake should be cut side down. Spread 1 c of frosting over top and remaining on sides.

Refrigerate at least one hour until frosting has set.

Number Of Servings:
Number Of Servings:
Preparation Time:
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Personal Notes:
Personal Notes:
Very moist!




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