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carrot cake with pineapple filling and cream cheese frosting

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Ingredients

  • Cake:
  • 1 3/4 cup plus 4 tablespoon of flour
  • 2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cup oil
  • 1 2/3 granulated sugar
  • 3 eggs
  • 4 cups of shredded carrots
  • 1 cup chopped nuts
  • 1/2 cup rasins
  • Filling:
  • 2 cups crushed pineapple
  • 1/2 cup sugar
  • 1 cup pineapple juice
  • 1 teaspoon vanilla
  • 1 tablespoon cornstarch
  • Icing:
  • 8 oz. cream cheese
  • 1 cup butter
  • 1 cup conf. sugar
  • 1 teaspoon vanilla
  • 1 cup chopped nuts

Details

Servings 16

Preparation

Step 1

Preheat oven 350*

sift flour baking soda, cinnamon and salt.

Mix sugar eggs
add dry ingredients
add carrots 2 tablespoon of flour, rasins and add to batter
Line 3 9 inch pans with wax paper grease and flour divide batter
bake for 28-30 minutes

Filling
combine pineapple sugar cover low heat till tender - 20 minutes
combine juice and cornstarch boil for 1 min remove from heat add vanilla and cool
Icing beat butter and cheese and sugar and milk

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