Carrot Pineapple Cake I Best Dishes

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Tuesday, June 9, 2015

Carrot Pineapple Cake I

"The carrots and pineapple paintings together to keep this cake wet and healthy."

Ingredients :

2 cups all-reason flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 three/four cups white sugar
1 cup vegetable oil
three eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (eight ounce) can crushed pineapple, tired
1 (eight ounce) bundle cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar

Instructions :

Prep : 30M	Cook : 24M	Ready in : 1H15M

Preheat oven to 350 degrees F (one hundred seventy five ranges C). Grease and flour a 9x13 inch pan.
Mix flour, baking soda, baking powder, salt and cinnamon. Make a well inside the middle and upload sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
Pour into 9x13 inch pan. Bake at 350 levels for approximately forty five mins. Don't panic, the middle will sink a little. Allow to chill.
To make the frosting: Cream the butter and cream cheese till clean. Add the confectioners sugar and beat until creamy.

Notes :

Reynolds® Aluminum foil can be used to hold meals wet, cook it frivolously, and make clean-up easier.

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