Tropical Carrot Cake With Silky Citrus Frosting |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I found this recipe many years ago in a newspaper. It has become a favorite springtime treat and it's a great cake to share. The recipe makes 3 layers or it allows me to bake a nice 13x9 inch cake to take to someone and there is enough batter to bake a small cake to share at home. Ingredients:
1 (20 ounce) can crushed pineapple, drained |
1 cup mayonnaise |
1 cup brown sugar |
1 cup granulated sugar |
4 eggs |
1 lb carrots, shredded or 4 cups shredded carrots |
1 cup golden raisin |
1 cup coarsely chopped walnuts or 1 cup pecans |
2 teaspoons vanilla extract |
3 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1 teaspoon ginger |
1/2 teaspoon salt |
1 (8 ounce) package cream cheese, softened |
1/2 cup butter or 1/2 cup margarine, softened |
1/2 teaspoon grated lemon peel |
1/2 teaspoon grated orange peel |
1 1/2 teaspoons lemon juice |
1 1/2 teaspoons orange juice |
2 cups powdered sugar |
Directions:
1. Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan or three 8 inch cake pans for a three layer cake. Drain pineapple well, pressing out excess juice.
2. In large bowl, beat mayonnaise and sugars until well-blended. Beat in eggs until blended. Stir in pineapple, carrots, raisins, nuts, and vanilla.
3. In a medium bowl, combine flour, baking soda, ginger cinnamon and salt. Mix dry ingredients into pineapple mixture until well blended. Pour batter into prepared pan(s).
4. Bake 50-60 minutes or until toothpick inserted in center comes out clean (if using 8 inch pans, bake 30 - 35 minutes). Cool completely before frosting.
5. For frosting, beat cream cheese and butter until smooth. Beat in remaining ingredients until blended and smooth. If using the 8 inch layers for a three layer cake, double frosting ingredients to spread between layers and ice the top and sides.
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