Carrot Pineapple Cake
Carrot Pineapple Cake is an moderately easy dinner. Made with 1 1/2 c. carrots, finely shredded, 3/4 c. crushed pineapple (not drained), 2 1/4 c. flour (all-purpose), 1 1/2 c. white sugar and 1 1/2 tsp. baking powder, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Preheat conventional oven to 325Β°.
In small bowl, combine shredded carrots and pineapple; set aside.
In a large bowl, mix all the rest of the ingredients, except walnuts.
Mix well.
Fold in carrots, pineapple and 1 1/4 cups of the chopped nuts.
Bake in a greased and floured 13 x 9-inch cake pan for 40 to 45 minutes (test with toothpick).
Frost with Cream Cheese Frosting (included in this cookbook) after it cools.
Sprinkle top of cake with nuts.
π· Perfect Pairings
Complete your meal with these
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