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Print this Recipe    Carrot 56

Carrot Cake with Crushed Pineapple

3 cups flour
3 cups granulated sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 1/2 cups oil
4 large eggs lightly beaten
1 tablespoon vanilla extract
1 1/2 cups shelled walnuts, chopped
1 1/2 cups shredded coconut
1 1/3 cups pureed cooked carrots
3/4 cup drained crushed pineapple

Preheat oven to 350 F. Grease two 9-inch layer cake pans lined
with was paper. Sift dry ingredients into a bowl. Add oil, eggs,
and vanilla. Beat well. Fold in walnuts, coconut,carrots, and
pineapple. Pour batter into prepared pans, set on the middle rack
of the oven and bake for 30-35 minutes, until edges have pulled
away from sides and a cake tester inserted in the center comes out
clean. Cool on a cake rack for 3 hours. Fill cake and frost sides
with cream cheese frosting (below). Dust the top with confectioners
sugar. 10-12 portions


Cream-Cheese Frosting

8 ozs. cream cheese at room temperature
6 tablespoons sweet butter at room temperature
3 cups confectioners=sugar
1 teaspoon vanilla extract
juice of 1/2 lemon (optional)

Cream together cream cheese and butter in a mixing bowl. Slowly
sift in confectioners=sugar and continue beating until fully
incorporated Mixture should be free of lumps. Stir in vanilla,
and lemon juice if you use it You have frosting for a 2-layer cake

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11 of 18 people found the following review helpful:
Taste: Ease of Prep: Appearance:
good, December 31, 2003 - 01:33 PM
Reviewer: Anonymous from Ontario, Canada
I made a few modifications to this recipe and it was delicious. I used grated uncooked carrots, less oil and a little pineapple juice. It also took a lot longer to cook than the recipe stated.

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