Pineapple Pecan Carrot Cake |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A delicous carrot cake with freash cream cheese icing and coconut Ingredients:
1 1/2 cups vegetable oil |
1 3/4 cups granulated sugar |
3 eggs |
2 cups flour |
2 teaspoons salt |
3 teaspoons cinnamon |
1 teaspoon ground cloves |
2 cups peeled and grated carrots |
1 cup chopped pecans |
8 ounces crushed pineapple |
16 ounces cream cheese |
1 cup powdered sugar |
1 teaspoon vanilla extract |
3/4 cup shredded coconut |
Directions:
1. Beat together oil, sugar and eggs until completely combined.
2. In a large bowl, sift together flour, baking soda, salt, cinnamon and cloves.
3. Add to egg-sugar mix and mix well.
4. Drain the pineapple well.
5. Add carrots, pecans, and pineapple to mix. Blend well.
6. Pour batter into a greased and floured 9 or 10 inch pan.
7. Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean.
8. Let cake cool on rack without taking out of pan.
9. Cream together cream cheese, powdered sugar and vanilla extract.
10. Take cake out of pan and cover with the frosting. Sprinkle with coconut.
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