Name: Pineapple Carrot Cake
Ingredients: 2 cups shredded carrots; 1 can (20 oz) crushed pineapple (well drained); 2 cups sugar; 1 cup Canola oil; 4 eggs; 2 cups all purpose flour; 2 tsp baking soda; 2 tsp ground cinnamon; 1 pkg (8 oz) cream cheese (softened); 1/4 cup butter (softened); 2 tsp vanilla extract; 3-1/4 cup confectioners’ sugar

Rosetta Gruss, Marshall

Pineapple Carrot Cake

Course

Desserts

Servings

Ingredients

Cake:

2 cups shredded carrots
1 can (20 oz) crushed pineapple well drained
2 cups sugar
1 cup Canola oil
4 eggs
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon

Frosting:

1 pkg (8 oz) cream cheese softened
1/4 cup butter softened
2 tsp vanilla extract
3-1/4 cup confectioners’ sugar

Course

Desserts

Servings

Ingredients

Cake:

2 cups shredded carrots
1 can (20 oz) crushed pineapple well drained
2 cups sugar
1 cup Canola oil
4 eggs
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon

Frosting:

1 pkg (8 oz) cream cheese softened
1/4 cup butter softened
2 tsp vanilla extract
3-1/4 cup confectioners’ sugar

Instructions

Frosting:

In a large bowl, beat cream cheese, butter, and vanilla until well blended.
Gradually beat in confectioners’ sugar until smooth.
Spread over cake.
Cover and refrigerate leftovers.

Cake:

Preheat oven to 350 degrees. In a large bowl, beat together carrots, pineapple, sugar, canola oil, and eggs until well blended.
In another bowl, mix flour, baking soda, and cinnamon, gradually beat into carrot mixture.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely in pan on a wire rack.

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