Carrot -Pineapple Cake With Cream Cheese Frosting

Submitted by Dienia B.

"from darlene kossman its an old mazola cake recipe so its moist"

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 8

ingredients

• 354.88 ml oil
• 473.18 ml sugar
• 4 eggs
• 532.32 ml cake flour
• 4.92 ml baking soda
• 4.92 ml baking powder
• 236.59 ml nuts
• 4.92 ml cinnamon
• 2.46 ml salt
• 4.92 ml vanilla
• 473.18 ml carrots
• 236.59 ml crushed pineapple

• frosting

• 473.18 ml powdered sugar
• 118.29 ml butter
• 85.04 g package cream cheese
• 14.79 ml milk

directions

1. mix the sugar and oil
2. add eggs
3. beat until creamy
4. sift dry ingredients.
5. darlene uses regular flour instead of cake flour
6. add to creamed mixture
7. add vanilla
8. add grated carrots
9. add chopped nuts.
10. add pineapple
11. bake in greased cake pan in 350 degree oven for about 45 minutes or until done
12. frosting 1 box powdered sugar
13. i stick butter
14. cream cheese
15. beat together
16. and thin to spreading consistancy with milk.
17. this cake freezes well.

Reviews

[jc61752]

This is a recipe I have been looking for.I had lost one almost exact during a move across country. I did make it however I used a bundt pan and it is so moist and just good tasting

 

[Shayla D.]

I know this has been here a while, but can you specify the type/size of pan it was originally made with? I just used it to make cupcakes and the "serves 8" recipe, which I followed to the letter except for swapping out half the sugar for dark brown sugar and skipping the nuts, made 18 cupcakes and 36 mini cupcakes. They DID turn out beautifully, at least. =)