Carrot Cake with Crushed Pineapple
Ingredients
- 3 cup flour
- 3 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 1/2 cup oil
- 4 large eggs lightly beaten
- 1 tablespoon vanilla extract
- 1 1/2 cup shelled walnuts, chopped
- 1 1/2 cup shredded coconut
- 1 1/3 cup pureed cooked carrots
- 3/4 cup drained crushed pineapple
Instructions
Preheat oven to 350 F. Grease two 9-inch layer cake pans lined with was paper. Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut,carrots, and pineapple. Pour batter into prepared pans, set on the middle rack of the oven and bake for 30-35 minutes, until edges have pulled away from sides and a cake tester inserted in the center comes out clean. Cool on a cake rack for 3 hours. Fill cake and frost sides with cream cheese frosting (below). Dust the top with confectioners sugar. 10-12 portions Cream-Cheese Frosting 8 ozs. cream cheese at room temperature 6 tablespoons sweet butter at room temperature 3 cups confectioners=sugar 1 teaspoon vanilla extract juice of 1/2 lemon (optional) Cream together cream cheese and butter in a mixing bowl. Slowly sift in confectioners=sugar and continue beating until fully incorporated Mixture should be free of lumps. Stir in vanilla, and lemon juice if you use it You have frosting for a 2-layer cake