CARROT - PINEAPPLE CAKE 1










CARROT - PINEAPPLE CAKE 1
INGREDIENTS
  • 3 c. sifted cake flour
  • 2 c. sugar
  • 2 tsp. cinnamon
  • 1 1/2 tsp. soda
  • 1 1/2 tsp. salt
  • 1 tsp. baking powder
  • 2 c. raw carrots, grated and loosely packed
  • 8 oz. can crushed pineapple
  • 3 eggs, beaten
  • 1 1/2 c. oil
  • 2 tsp. vanilla
  • Raisins (optional)
  • 1 1/2 c. chopped nuts
INSTRUCTIONS
Mix together all dry ingredients. Drain pineapple, reserve syrup. Add pineapple syrup to dry mixture. Add egg, cooking oil and vanilla. Beat 3 minutes. Stir in pineapple, nuts and carrots. bake in greased and floured 12 cup Bundt pan at 325 degrees for about 1 1/2 hour or until cake tests done. Cool in pan 10 to 15 minutes; turn out onto wire rack or serving plate. Top with lemon glaze (below) or served with your favorite rum sauce.Sherrys-simply-spiced-bbq-chicken.

LEMON GLAZE:
  • 3/4 c. confectioner's sugar
  • 1/4 c. grated carrots
  • 1 tbsp. lemon juice
Combine; drizzle over carrot pineapple cake while cake is still warm. Enjoy it !pineapple-carrot-cake.


CARROT - PINEAPPLE CAKE 1 video





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