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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Carrot Pineapple Cake Recipe

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This recipe for Carrot Pineapple Cake is from Nonna’s Kitchen, 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:  
3 cups all purpose flour
1 tablespoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
4 eggs
1 1/4 cups sugar
3/4 cup olive oil
1 can crushed pineapple (In it's own juice)
3 cups grated carrots (about 1 pound)
1/2 cup chopped walnuts or pecans (optional)

Frosting

2 packages cream cheese, softened
1 tablespoon butter or margarine, softened
1 tablespoon vanilla extract
1 1/2 cups confectioners' sugar
Directions:
Directions:
Preheat oven to 350 degrees.

Grease a 13 x 9 inch baking pan.

In a large bowl, combine 3 cups all purpose flour, 1 tablespoon cinnamon, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon nutmeg; set aside.

In a large mixing bowl, beat 4 eggs. Add 1 1/4 cups sugar and 3/4 cup oil; continue beating until foamy. Add 1 can crushed pineapple with juice and 3 cups grated carrots; mix well.

Add dry ingredients to egg mixture, stirring just until moistened. Fold in 1/2 cup of chopped walnuts or pecans. Spread evenly into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Frosting

In a medium bowl, beat 2 packages cream cheese, 1 tablespoon butter and 1 tablespoon vanilla extract until combined. Add 1 1/2 cup of confectioners' sugar; beat until light and fluffy. Frost cake.

 

 

 

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