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Pineapple Carrot Cake
Ingredients:
CAKE:
3 eggs
1/2 c. butter, softened
1 c. unsweetened pineapple juice
2 1/2 c. unbleached white flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon
3 c. grated fresh carrot
TOPPING:
1 c. crushed pineapple, well drained
1 tsp. cinnamon
CAKE:
3 eggs
1/2 c. butter, softened
1 c. unsweetened pineapple juice
2 1/2 c. unbleached white flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon
3 c. grated fresh carrot
TOPPING:
1 c. crushed pineapple, well drained
1 tsp. cinnamon
Directions:
Beat together eggs, butter and pineapple juice. Add flour, baking soda, baking powder and spices; beat well. Stir in grated carrot and mix well. Spread batter evenly in an oiled and floured 9x13" pan. Toss topping ingedients together and sprinkle over batter. Bake at 350 for 25 to 30 minutes or until browned. Cool on wire rack.
Makes 8-10 Servings
Beat together eggs, butter and pineapple juice. Add flour, baking soda, baking powder and spices; beat well. Stir in grated carrot and mix well. Spread batter evenly in an oiled and floured 9x13" pan. Toss topping ingedients together and sprinkle over batter. Bake at 350 for 25 to 30 minutes or until browned. Cool on wire rack.
Makes 8-10 Servings
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