Saturday, December 7, 2013

Pineapple Carrot Cake

3 cups flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 cups salad oil
2 tsp vanilla
1 cup grated raw carrot
3 eggs
1-8 oz can crushed pineapple
1/2 cup pecans (or walnuts)
1/2 cup coconut

Preheat oven to 350F. Sift together dry ingredients, add the rest of the ingredients and mix well with mixer. pour into greased tube pan and bake for 1 hour. Cool before removing from pan. When completely cool frost with cream cheese frosting.

Cream Cheese Frosting

2-3 oz. packages of cream cheese
1 stick butter or oleo
1 tsp vanilla
2/3 box of confectionery sugar

Blend cream cheese and butter, add vanilla and sifted confectionery sugar. Mix until smooth.

From the 1976 Brooklyn, CT Bicentennial Cookbook. Recipe submitted by Evelyn Spencer.

Note: I have copied this recipe as written except for moving the oven temp info to the beginning of the instructions. I like to make this recipe with walnuts. This used to be my husband's favorite cake and I always made it for his birthday. He didn't like coconut, so I left that out, then I decorated the top of the cake once it was frosted with a circle of walnut halves. It always looked so pretty and it tasted so yummy!

No comments:

Post a Comment

Welcome! If you ask a question I will try to answer it, but there is no spam allowed in this kitchen! Thanks for dropping by!