Carrot-Pineapple Cake
Yield
1 cakePrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| 3 | large |
eggs
|
|
| 1 | cup |
pineapple juice
thawed unsweetened, concentrate |
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
nutmeg
ground |
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
salt
|
|
| 3 | cups |
carrots
shredded |
|
| Icing | |||
| 8 | ounces |
cream cheese
softened |
|
| 8 | oz |
pineapple, canned, crushed
|
* |
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
pecans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 3 | large |
eggs
|
|
| 237 | ml |
pineapple juice
thawed unsweetened, concentrate |
|
| 1E+1 | ml |
vanilla extract
|
|
| 591 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
nutmeg
ground |
|
| 5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
salt
|
|
| 7.1E+2 | ml |
carrots
shredded |
|
| Icing | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 8 | oz |
pineapple, canned, crushed
|
* |
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
pecans
|
|
Directions
Preheat oven to 350℉ (180℃).
Beat butter in large bowl until creamy.
Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt.
Gradually add to egg mixture, beating until well blended.
Stir in carrots.
Spread batter evenly into greased 12 x 8 inch baking dish .
Bake 30 minutes or until wooden pick inserted in center comes out clean.
Cool completely on wire rack.
Prepare Icing by combining all ingredients except pecans.
Mix well. Spread over cooled cake.
Sprinkle with pecans, if desired.
