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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Spicy carrot cake with pineapple and pecans mixed in and a cream cheese frosting. Ingredients:
2 1/2 cups cake flour |
1 1/2 cups sugar |
3/4 cup mayonnaise |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1/2 teaspoon salt |
1/2 teaspoon allspice or 1/2 teaspoon ginger |
3 eggs |
1 (8 ounce) can crushed pineapple in juice (, do not drain) |
2 cups carrots, finely shredded |
3/4 cup pecans, chopped |
3 tablespoons butter, softened |
2 (3 ounce) packages cream cheese, softened |
2 1/2-3 cups powdered sugar |
1/2 teaspoon vanilla |
1 dash salt |
Directions:
1. Heat oven to 350 degrees.
2. Grease and flour 2 9-inch round cake pans.
3. Beat together all ingredients except carrots, pecans and frosting ingredients (of course!) on low speed until mixed.
4. Increase speed to medium and beat for another 3 minutes.
5. Stir in carrots and pecans and then pour into pans.
6. Bake for 30 to 25 minutes, until done.
7. Cool for 10 minutes and then remove from pans to cool completely on wire rack.
8. For frosting: Beat butter and cream cheese in medium bowl on medium spped until smooth.
9. Gradually beat in powdered sugar, vanilla and salt until frosting is smooth and right consistency to spread on cake.
10. Frost between layers and top, leaving sides bare.
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