Carrot-Pineapple Cake
15 ingredients
13 steps
Ingredients
- 1/2 cup butter softened
- 3 large eggs
- 1 cup pineapple juice thawed unsweetened, concentrate
- 2 teaspoons vanilla extract
- 2 1/2 cups flour, all-purpose
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon nutmeg ground
- 1 teaspoon cinnamon ground
- 1/4 teaspoon salt
- 3 cups carrots shredded
- 8 ounces cream cheese softened
- 8 oz pineapple, canned, crushed
- 1 teaspoon vanilla extract
- 1/2 cup pecans
Directions
-
1Preheat oven to 350F (180C).
-
2Beat butter in large bowl until creamy.
-
3Blend in eggs, pineapple juice concentrate and vanilla.
-
4Combine flour, baking powder, baking soda, spices and salt.
-
5Gradually add to egg mixture, beating until well blended.
-
6Stir in carrots.
-
7Spread batter evenly into greased 12 x 8 inch baking dish.
-
8Bake 30 minutes or until wooden pick inserted in center comes out clean.
-
9Cool completely on wire rack.
-
10Prepare Icing by combining all ingredients except pecans.
-
11Mix well.
-
12Spread over cooled cake.
-
13Sprinkle with pecans, if desired.
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