Carrot Cake with Pineapple * 2 cups all-purpose flour
* 2 cups granulated sugar * 1/2 teaspoon salt * 1 teaspoon baking soda * 2 teaspoons ground cinnamon * 1/2 teaspoon ground nutmeg * 3 eggs * 1 1/2 cups vegetable oil * 2 cups finely grated carrots (about 3 to 4 medium carrots) * 2 teaspoons vanilla extract * 1 can (8 ounces) well drained crushed pineapple * 1 cup shredded coconut * 1 cup chopped walnuts or pecans, divided In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and 1/2 cup of the walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool. Frost the cooled cake with cream cheese frosting and sprinkle with remaining chopped nuts, pressing into the frosting very lightly. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
