Carrot Pineapple Cake

Name: Carrot Pineapple Cake
Ingredients: 1 cup unsalted butter, plus butter for greasing pan; 2 cups sugar; 3 eggs; 2 1/2 cups flour; 1/2 teaspoon salt; 2 teaspoons cinnamon; 2 teaspoons baking soda; 2 teaspoons vanilla; 1 cup finely grated raw carrots; 1 cup drained crushed pineapple; 1 cup shredded unsweetened coconut; 1 cup pecan pieces; Orange sauce (see recipe)

13 ingredients

8 steps

Ingredients

1 cup unsalted butter, plus butter for greasing pan
2 cups sugar
3 eggs
2 1/2 cups flour
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons vanilla
1 cup finely grated raw carrots
1 cup drained crushed pineapple
1 cup shredded unsweetened coconut
1 cup pecan pieces
Orange sauce (see recipe)

Directions

1

Preheat oven to 325 degrees.
2

Cream butter, sugar and eggs.
3

Sift together flour, salt, cinnamon and baking soda and add to butter-egg mixture.
4

Add vanilla, carrots, pineapple, coconut and nuts.
5

Pour into greased 9-inch angel-food cake pan and bake 1 hour and 15 minutes.
6

Remove from oven and let rest about 10 minutes.
7

While cake is still warm, remove from pan and, using a large fork or skewer, poke many holes in top.
8

Slowly pour the hot sauce over the cake and serve at room temperature.