Carrot-pineapple Cake Recipe

The best delicious Carrot-pineapple Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot-pineapple Cake recipe today!

Hello my friends, this Carrot-pineapple Cake recipe will not disappoint, I promise! Made with simple ingredients, our Carrot-pineapple Cake is amazingly delicious, and addictive, everyone will be asking for more Carrot-pineapple Cake.

What Makes This Carrot-pineapple Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carrot-pineapple Cake.

Ready to make this Carrot-pineapple Cake Recipe? Let’s do it!

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Ingredients & Directions

1/2 c Butter or oleo, softened 1/4 ts Salt
3 Eggs 3 c Shredded carrots
1 c Thawed frozen unsweetened ———–ICING———-
-pineapple juice concentrate 8 oz Cream cheese, softened
2 ts Vanilla 1 cn (8 oz) crushed pineapple in
2 1/2 c All-purpose flour -unsweetened juice, drained
2 ts Baking powder -well
1 ts Baking soda 1 ts Vanilla
1 ts Ground nutmeg 1/2 c Chopped toasted pecans (op)
1 ts Ground cinnamon

Preheat oven to 350 degrees F. Beat butter in large bowl until creamy.
Blend in eggs, pineapple juice concentrate and vanilla. Combine flour,
baking powder, baking soda, spices and salt. Gradually add to egg mixture,
beating until well blended. Stir in carrots. Spread batter evenly into
greased 12 x 8″ baking dish. Bake 30 minutes or until wooden pick inserted
in center comes out clean. Cool completely on wire rack. Prepare Icing by
combining all ingredients except pecans. Mix well. Spread over cooled cake.
Sprinkle with pecans, if desired.

Nutritional information per serving: calories – 319, protein – 6 g.,
fat – 16 g., carbohydrates – 37 g., cholesterol – 95 mg., sodium – 346 mg.
Diabetic Exchanges: 1 1/2 Starch/Bread, 3 Fat, 1 Fruit.

FROM: Favorite All Time Recipes – Sugar-Free Desserts
12 servings

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