Hi Mari ...
Just wanted to thank you for sharing this recipe, it is very easy to do, and
it's very yummie ...mmm, delicious ...just minutes after it came out of the ove
and before it was decorated with the frosting, the cake was gone...sold-out !
...next time i'll make two cakes. I think what add a little yummie flavor is
the pineapple.
Patrizio.
Mari 84 <[EMAIL PROTECTED]> wrote:
This is one of the best carrot cakes I've
ever made.
Pineapple Carrot Cake
Cake:
2 cups all-purpose flour
1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups grated carrots
1 cup flaked coconut
1 cup chopped walnuts
1 8 ounce can crushed pineapple, drained
Frosting:
1 8 ounce package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar few drops vanilla extract
or rum
Preheat oven to 350 degrees. Remove butter and cream
cheese from refrigerator and allow to warm up to room
temperature 30 minutes in advance.
Wash, peel, and grate the carrots, it helps to use the
fine grating disc of a food processor.
Sift together flour, baking soda, baking powder and
salt. Stir in cinnamon, you don't want to get the
cinnamon in the sifter!
Beat the eggs, add the sugar. Add the flour mixture to
the egg mixture gradually. Add oil and vanilla. Beat
for 1 minute at medium speed of electric mixer.
Using a wooden spoon, stir in the grated carrots,
coconut, crushed pineapple and finally the walnuts.
Mix well and turn out into a buttered and floured
9x13 inch pan.
Bake at 350 degrees for approximately 45 minutes or
until cake is no longer moist in center and begins to
pull away from edges of pan. The toothpick test won't
work on this cake!.
To prepare frosting, beat cream cheese with butter and
a few drops vanilla extract or rum; when completely
mixed, beat in the confectioners' sugar until the
frosting is a spreadable consistency. Frost cake while
still slightly warm.
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