Your Favorite Cake Recipes.

Looking for a carrot cake recipe that uses crushed pineapple?

This was a really moist carrot cake recipe that as friend of mine used to make years ago. I know it had a tin of crushed pineapple which is what made it so moist, and it was made in a deep springform tin and iced with cream cheese icing (I know how to make the icing!)

Mom’s Carrot Cake
Submitted by: v monteRated: 4 out of 5 by 6 members Yields: 18 servings
“The difference between this and other carrot cakes is the fact that the carrots are pre-cooked instead of raw. It is a really moist cake that is better the day after it is made. Cake tastes best after refrigerating overnight.”INGREDIENTS:6 carrots, quartered2 cups all-purpose flour2 cups white sugar2 teaspoons baking soda1/2 teaspoon salt3 eggs2 teaspoons ground cinnamon3/4 cup vegetable oil2 teaspoons vanilla extract3/4 cup buttermilk1 (8 ounce) can crushed pineapple with juice1 (3.5 ounce) package flaked coconut1 cup chopped walnuts1/2 (8 ounce) package cream cheese, softened1/4 cup butter1 teaspoon vanilla extract2 cups confectioners’ sugar
DIRECTIONS:1.In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
2.In a large mixing bowl, beat eggs. Add vegetable oil, buttermilk, 2 cups white sugar and 2 teaspoons vanilla. Add flour, baking soda, ground cinnamon and salt. Mix in pineapple, 2 cups mashed carrots, nuts and coconut.
3.Pour into paper towel-lined 13 x 9 x 2-1/2 inch pan.
4.Bake at 350 degrees F (175 degrees C) for 55 minutes, or until cake tests done.
5.Place cake on a plate, and allow to cool completely before frosting.
6.To Make Frosting: Combine cream cheese, melted butter, 1 teaspoon vanilla extract, and confectioners’ sugar. Spread on cooled cake. Cake tastes best after refrigerating overnight.
ALL RIGHTS RESERVED © 2005 Allrecipes.comPrinted from Allrecipes.com 7/26/2006

Carrot Cake Recipe : Ingredients for Carrot Cake

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