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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Suggestion: Add about 1 1/2 tablespoons pineapple juice to icing, double recipe and put in tube, bundt or 13 x 9 x 2 pan. Ingredients:
1 1/2 cups all-purpose flour |
1 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
2/3 cup cooking oil |
2 eggs |
1 cup finely shredded raw carrot |
1/2 cup crushed pineapple in syrup |
1 teaspoon vanilla |
1 (3 ounce) package cream cheese, softened |
4 tablespoons butter, softened |
1 teaspoon vanilla |
1 dash salt |
2 1/2 cups sifted powdered sugar |
1/2 cup chopped pecans |
Directions:
1. In large mixer bowl, stir together dry ingredients.
2. Add oil, eggs, carrot, pineapple and vanilla; mix till all ingredients are moistened.
3. Beat with electric mixer 2 minutes at medium speed.
4. Pour batter into greased and lightly floured 9 x 9 x 2 baking pan.
5. Bake at 350 degrees about 35 minutes; cool.
6. For frosting, cream together cream cheese and butter; beat in vanilla and salt.
7. Gradually add powdered sugar; blend in well.
8. Stir in chopped pecans.
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