(by Shirley McNevich)
1 1/2 cups flour
1 cup white sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2/3 cup canola oil
2 eggs
1 cup finely shredded raw carrots
1/2 cup Dole crushed pineapple (do NOT drain)
1 tsp. vanilla
Frosting: 1 - 3oz. package softened Philadelphia cream cheese, 4 TBSP softened butter, 1 tsp. vanilla, 1 dash salt, 2 1/2 cups sifted Domino's powdered sugar, 1/2 cup chopped pecans
In a mixer add flour, white sugar, baking powder, baking soda, cinnamon, salt--instead of turning on the mixer stir dry ingredients with a spoon. Add canola oil, eggs, shredded carrots, crushed pineapple/juice, and vanilla--turn mixer on and beat just long enough so all ingredients are moistened, then beat on medium speed for 2 minutes until batter is smooth. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Cool completely, then frost the cake. Frosting: in a mixer add cream cheese, butter, vanilla and salt--beat. Add powdered sugar slowly--beat well. Remove bowl from mixer and add the chopped pecans to the frosting--stir. Frost the cake.
1 comment:
I tried this recipe when I couldn't find the one I've made for years - my mother, deceased for 1 year, had given me the recipe at least 20 years ago. I was devastated when I couldn't find it for a friend's birthday party... went on line and looked for recipes with crushed pineapple. Found this one and received rave reviews from people who have loved my former recipe for years! I love this one becuase the pinapple juice decreases the amount of oil used. DELICIOUS!!!
Post a Comment