Carrot Pineapple Cake (Alex's 1st B-Day cake)
Chef: Megan Richmond
Recipe Rating (overall):
No ratings yet
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 heaping teaspoons ground cinnamon
- 1 3/4 cups white sugar
- 1/3 cup vegetable oil
- 1 (3.5 or 4 ounce) jar baby food carrots
- 1 (3.5 or 4 ounce) jar baby food apples
- 3 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups shredded carrots
- 1 cup chopped walnuts
- 1 (8 ounce) can crushed pineapple, drained
- 1 (8 ounce) package cream cheese
- 1/4 cup butter, softened (1/2 stick)
- 2 cups confectioners' sugar
Directions:
Preheat oven to 350 degrees F.
Grease and flour a 9x13 inch pan (or a large round pan - I used a springform cake pan since it was deep).
Mix flour, baking soda, baking powder, salt and cinnamon.
Make a well in the center and add sugar, oil, baby food, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, walnuts and pineapple.
Pour into cake pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little when it comes out of the oven. Allow to cool.
To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
Preheat oven to 350 degrees F.
Grease and flour a 9x13 inch pan (or a large round pan - I used a springform cake pan since it was deep).
Mix flour, baking soda, baking powder, salt and cinnamon.
Make a well in the center and add sugar, oil, baby food, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, walnuts and pineapple.
Pour into cake pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little when it comes out of the oven. Allow to cool.
To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
Serves 18
Preparation Time: 30 min
Cook Time: 45 min
Cook Time: 45 min
Category:
Desserts
Ethnicity:
American