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Pineapple Carrot Cake Recipe

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This recipe for Pineapple Carrot Cake is from Carol Ann's Cookbook #2, 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:  
2 Cups all purpose flour
2 Cups sugar
2 Teaspoons baking soda
2 Teaspoons ground cinnamon
1 Teaspoon salt
1 ½ Cup oil
4 Large eggs room temperature
2 Jars (4 Ounce) baby food-carrots
1 Can (8 Ounces) crushed pineapple
½ Cup chopped walnuts

Frosting:
1 (8 ounce package) cream cheese
½ Cup butter
1 Tablespoon vanilla extract
3 ¾ Cups confectioners sugar

Directions:
Directions:
Combine all dry ingredients in a bowl. Add oil, eggs, and baby food. Mix on low speed until well blended. Stir in pineapple and nuts. Pour into 2 greased 9 " or 1 13x9" greased floured pan.
Bake 350º until toothpick inserted in center comes out clean. 35-40 minutes. Cool for 10 minutes before removing from the pans. Then remove and cool on wire rack.
Frosting -in a bowl blend cream cheese and butter until smooth, beat in vanilla and confectioners sugar until mixture reaches a spreading consistence (smooth). Spread between layers and/or over the top and sides of cake. Refrigerate.

Personal Notes:
Personal Notes:
Another alternative is italian butter cream frosting. 4 egg whites, 1 1/2 cup sugar, 1 cup butter, 1/3 cup water. Beat egg whites and 1/3 of sugar till peaks form. Mix remaining sugar and 1/3 cup water in a saucepan until soft ball state (250 degrees). Whipping on medium add sugar and water mixture to egg white mixture. Mix for 10 or more minutes. The frosting should form thick peaks.

 

 

 

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