Carrot –Pineapple Cake

By LittleKathy

Ingredients

• Fran Webster
• 1 ½ c. flour
• 1 c. sugar
• 1 tsp. baking powder
• 1 tsp baking soda
• 1 tsp. cinnamon
• ½ tsp. salt
• 2/3 c. oil
• 2 eggs
• 1 c. finely grated carrots
• ½ c. crushed pineapple Save a bit of liquid for icing.
• 1 tsp. vanilla

Preparation

Step 1

Sift dry ingredients together.
Mix wet ingredients. Add dry ingredients and beat 2 min medium speed in mixer.

1 recipe makes 3 ½ c. batter.
1 recipe fills 1 petal pan (6 ½ c size)
or 1 – 8 inch square pan.
2 recipes for 2 petal pans or 1 -9x12
1 heart pan is 4 cups, ie 2/3 of petal pan.
12 inch square pan needs 9-10 c. batter ie 2 2/3 recipes. 3 recipes gives 1 – 12 x 12 and 2 muffins
For 2 -12 inch square pans, use 1 ¼ c. pineapple each and add ¼ c. carrot each.

Cream Cheese Icing

4 Tbsp. Butter or margarine
1 tsp. vanilla
Bit of salt
2 ½ c. icing sugar
4 0z cream cheese
Use a little juice from pineapple if liquid needed.
or maple or rum flavouring

1 ½ recipes ices and decorates a 9x12 cake