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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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CARROT PINEAPPLE CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Almond Estate in Grand Prairie, Texas in 1992. Ingredients:
3-1/2 cups flour |
2 cups raw carrots grated and loosely packed |
2 cups granulated sugar |
1-1/2 cups salad oil |
2 teaspoons cinnamon |
3 eggs |
1-1/2 teaspoons baking soda |
2 teaspoons vanilla |
1 teaspoon baking powder |
20 ounce can crushed pineapple drained with juice reserved |
1-1/2 teaspoons salt |
1-1/2 cups chopped nuts |
frosting |
4-1/2 cups powdered sugar |
2 tablespoons milk |
8 ounces cream cheese softened |
2 tablespoons vanilla |
Directions:
1. Sift first six ingredients together in a large mixing bowl then add pineapple to dry mixture.
2. Add eggs, oil and vanilla then beat for 3 minutes then stir in grated carrots and pineapple.
3. Pour into rectangular pan and bake at 350 for 40 minutes.
4. Combine all frosting ingredients and beat until smooth then spread on cooled cake.
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