"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pineapple Carrot Cake Recipe

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

Contributor:  
Contributor:  
Caroline Anderson
Added: Tuesday, July 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
4 eggs
2 (6-ounce) jars carrots baby food
1 (8-ounce) crushed pineapple drained
1/2 cup chopped walnuts

FROSTING:
1 (8-ounce)package cream cheese softened
1/2 cup butter or margarine softened
1 teaspoon vanilla exact
3/4 cups confectionsers' sugar
Additional chopped walnuts optional

Directions:
Directions:
In a mixing bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into two greased and floured 9-inch round baking pans. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. to cool completely.

For Frosting: In a mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts if desired. Store in the refrigerator.

Number Of Servings:
Number Of Servings:
12 servings
Personal Notes:
Personal Notes:
I used a 9 x 13 inch pan. The frosting could have used a bit more confectioners' sugar.

 

 

 

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