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Pineapple Carrot Cake

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Pineapple Carrot Cake

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Source: Quick Cooking magazine

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Rating:

Reviews: 5 See Reviews

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Yield: 12 Servings

RECIPE INGREDIENTS

For the Cake:
2 cups all-purpose flour

2 cups sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 1/2 cups vegetable oil

4 eggs

2 jars (6 ounces each) carrot baby food

1 can (8 ounces) crushed pineapple, drained

1/2 cup chopped walnuts

For the Frosting:

1 package (8 ounces) cream cheese, softened

1/2 cup butter or margarine, softened

1 teaspoon vanilla extract

3 3/4 cups confectioners' sugar

Additional chopped walnuts, optional

Pineapple Carrot Cake Recipe at Cooking.com

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DIRECTIONS

For the Cake:
In a mixing bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into two greased and floured 9-in. round baking pans.

Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For the Frosting:
In a mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts if desired. Store in the refrigerator.

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Part of These Recipe Collections

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Spotlight Recipe Review

See all 5 reviews »

Rating:

by: Ashly

Reviewed: 04/08/2010

I made this cake for the family Easter dinner

See all of Ashly's reviews »

I made this cake for the family Easter dinner and it was a huge success! Everybody loved it, they said it was the best carrot cake they have ever tasted and I am now giving out the recipe to multiple people.

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62 people gave this Cheers. Click here to Cheer this review.

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