| PINEAPPLE CARROT CAKE Preheat oven to 350 F. Recipe requires one greased and floured 9 x 13 inch cake pan. 3 cups white flour 2 cups white sugar 1 teaspoon ground cinnamon ½ teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda 1 ½ cups vegetable oil 2 teaspoons vanilla 1 (8 oz.) can crushed pineapple, including juice 2 cups carrots, finely grated 3 eggs 1 cup walnuts, chopped coarse In a large bowl, stir dry ingredients together. Add oil, vanilla, pineapple, carrots and eggs. Stir thoroughly making sure all the egg is well mixed into the batter. Always add nuts last so they become coated with batter rather than plain flour. Bake for 1 hour or until cake is golden brown and springs back when touched in the middle. Frosting: 1 (8 oz.) package cream cheese, room temperature ½ cup butter, softened 1 pound powdered sugar 1 teaspoon vanilla Cream ingredients together with an electric mixer until light and fluffy. Frost when cake has cooled. Store cake in the refrigerator. |
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