Tropical Pineapple Carrot Cake - To-Die for ! |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This is a terrific little cake that always gets rave reviews! Super moist.....and stays moist for days.....if it ever lasts that long ! You can make it as a layer cake or use a lasagna type pan for 1 layer....either works ! But stand back and wait for the raves....you will get tons of them with this cake ! Ingredients:
2 cups flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1/2 teaspoon nutmeg |
1/2 teaspoon allspice |
4 eggs |
2 cups sugar |
1 1/4 cups vegetable oil |
2 cups shredded carrots |
1 (14 ounce) can crushed pineapple, drained |
1/2 cup flaked coconut |
125 g cream cheese |
2 tablespoons butter |
2 tablespoons orange zest |
1/2 teaspoon vanilla |
1 1/2 cups icing sugar |
Directions:
1. Icing:.
2. Soften cream cheese. Beat with butter until smooth. Stir in orange peel and vanilla. Beat in icing sugar until smooth. Put aside until the cake has cooled then spread on cake.
3. Cake:.
4. Preheat oven to 350°F Grease and flour 3 9” cake pans. Or you can use a 9 x 13 pan. Sift together flour, baking powder, baking soda and remaining spices. Set aside.
5. Beat eggs slightly in large bowl. Gradually beat in sugar until thick and lemon coloured. Slowly stir in oil. Add flour mixture and remaining ingredients. Mix well.
6. Pour into prepared pans and bake 40 minutes or until knife comes out clean. Cool in pans then turn onto racks. Frost.
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