Carrot Pineapple Cake
This is my mother-in-law's recipe. I think it is the best carrot cake
recipe. ... Eleanor Damico
- Ingredients
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon allspice
- 2/3 cup cooking oil
- 2 eggs
- 1 cup finely shredded raw carrot
- 1/2 cup crushed pineapple (with syrup)
- 1 teaspoon vanilla
- Cream Cheese Frosting Ingredients
- One 8-ounce package cream cheese at room temperature
- 1/4 cup butter at room temperature
- 2 teaspoons vanilla
- 1 pound confectioners' sugar (sift if lumpy)
Cake: In large mixer bowl, stir together
dry ingredients. Add oil, eggs, carrot, pineapple, and vanilla. Mix until all
ingredients are moistened. Beat with electric mixer 2 minutes at medium speed.
Pour batter into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake in
350-degree oven about 35 minutes.
Frosting: Cream butter and cream cheese
thoroughly and add vanilla. Gradually beat in sugar. For good spreading
consistency, frosting can be thickened by adding more confectioners' sugar or
thinned by adding milk.
Notes from the Innkeeper: I
generally double the recipe and put in a 12 x 15-inch pan. If you double the
cake recipe, don't double the frosting recipe. In fact, if you make a single
cake recipe, I would only make half the frosting recipe. If you don't like the
spices after you make the cake, leave some out the next time. I use less sugar
and pineapple in its own juice.
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