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GRAND MARNIER PINEAPPLE CARROT CAKE Recipe

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This recipe for GRAND MARNIER PINEAPPLE CARROT CAKE is from Grandma Dorothy's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 can (227ml) crushed pineapple packed in own juice
2 1/4 cups all purpose flour
2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
1 1/4 cups granulated sugar
3/4 cup vegetable oil
1 tsp. pure vanilla extract
3 large eggs
1/3 cup grand marnier
2 cups finely grated carrots
2 tbsp. finely grated orange zest
Icing:
1/2 (250g) pkg. cream cheese at room temp
1/4 cup butter at room temp
2 tbsp. sour cream
1 tsp. pure vanilla extract
2 1/2 cups icing sugar
1/2 cup sliced natural almonds toasted (optional)



Cake:
Put crushed pineapple in sieve and let drain, stirring and pressing pineapple with back of spoon to remove excess juice. Stir together flour, baking powder, baking soda, cinnamon and salt until well blended.
In another bowl, whisk together sugar, oil and vanilla. Add eggs one at a time, whisking well after each addition. Whisk in Grand Marnier. Stir in drained pineapple, carrots and zest until blended. Make a well in flour mixture, add mixture and stir just until dry ingredients moistened.


Icing:
Beat cream cheese, butter and sour cream until smooth. Beat in vanilla. Beat in icing sugar, one third at a time until smooth. Spread icing over top of cake. Sprinkle almonds evenly over icing.
Directions:
Directions:
Transfer batter to greased 13 x 9 baking pan.
Bake at 350 degrees for 30 – 35 minutes.
Let cake cool in pan on wire rack.

 

 

 

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