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Carrot Cake with Pineapple. From Houston Chronicle Archives Recipe

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This recipe for Carrot Cake with Pineapple. From Houston Chronicle Archives, by , is from The Blaschke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Blaschke


3 c all purpose flour
2 c sugar
2 tsp baking soda
1tsp cinnamon
1/2 tsp salt
2 c grated carrot
1 1/2 c vegetable oil
1 small can crushed pineapple, with juice
3 eggs, beaten
1/2 c shredded coconut
1 1/2 c chopped pecans
2 tsp vanilla

Cream Cheese Frosting:
4 oz cream cheese, softened
1 stick butter, softened
1 lb powdered sugar
1tsp vanilla
1/4-1/2 c milk, as needed

Preheat oven to 350.
2 -8 in cake pans or 1 9x 13 pan
In a large bowl mix all dry ingredients. Add carrots, oil, pineapple,eggs, coconut, pecans and vanilla.
Mix thoroughly.
Pour into pans/pan.
Bake 40-50 minutes until cake tests done. Cool thoroughly.
Cream butter and cream cheese together. Add a little of the sugar and mix until smooth. Add about a Tbsp or 2 of milk, then sugar; keep adding sugar and milk alternately a little at a time until all sugar is used and the consistency is good for spreading. Add vanilla and mix in completely. Frost the cooled cake.

Number Of Servings:
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