Pineapple-carrot cake

Yield: 12 Servings

Measure Ingredient
David Day
2½ cup Flour
2 cups Sugar
1 teaspoon Soda
1 teaspoon Salt
1 teaspoon Cinnamon
2 teaspoons Vanilla extract
1 cup Oil
2 cups Carrots, grated
1 can Crushed pineapple, small
1 cup Juice from pineapple
3 Eggs, well-beaten
1 cup Nuts, chopped
1 cup Powdered sugar
2 teaspoons Butter, melted
2 teaspoons Vanilla extract
3 ounces Cream cheese

~---------------------------------FROSTING------------- ~--- Sift together flour, soda, salt, and cinnamon. Add sugar.

Beat in oil, carrots, pineapple, juice and eggs. Stir in nuts and vanilla .Pour into greased and floured rectangular cake pan and bake at 350 degrees for 35 minutes or until pick inserted in center comes out clean. FROSTING: cream together butter and cream cheese. Add vanilla and powdered sugar.

Beat until smooth. Spread on cooled cake. 9:50 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 04/15 10:20 PM TO: ALL FROM: DAVID DAY (HGSK65A) SUBJECT: R-MM TODAY'S SPUD Hi, All! For those who don't read the language, this is potatoes and white cabbage.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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