Thursday, 17 November 2011

Carrot Pineapple Cake

·         1tsp baking powder
·         1tsp salt
·         3 eggs
·         1tsp vanilla extract
·         1 cup vegetable oil
·         2 cups white sugar
·         2tsp baking soda
·         2 cups frayed carrots
·         2 cups all purpose flour
·         1 cup flaked coconut
·         1 cup chopped walnuts
·         2 tsp ground cinnamon
·         8 ounce crushed pineapple, drained
·         8 ounce package cream cheese
·         ¼ cup butter
·         2 cups confectioner sugar
           Grease and flour a 9x13 inch pan.  Take a bowl and add flour, baking soda, baking powder, salt and cinnamon in it. Mix well. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple. Pour into pan. Preheat oven to 350 degrees. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool. To prepare the frosting cream the butter and cream cheese until smooth. Add the confectioners’ sugar and beat until creamy.