Shirley Syiek's Carrot - Pineapple Cake

2 cups flour

2 tsps baking powder

2 tsps baking soda

2 tsps cinnamon

1 tsp salt

1/2 tsp ginger

1/2 tsp nutmeg

2 tsps vanilla

1 1/2 cups sugar

3/4 cup salad oil

3 eggs

3 cups peeled carrots, finely shredded

8 1/2 oz. can crushed pineapple, drained well

1/2 cup walnuts, chopped

1/2 cup raisins

1/4 cup flaked coconut

Frosting (see recipe below)

Sift together flour, baking powder, soda, salt, cinnamon, ginger & nutmeg in mixing bowl.

Mix sugar, oil, eggs & vanilla. Add carrots, pineapple & coconut, and raisins.

Add walnuts to dry mixture. Then add sugar mixture to dry mixture. Mix well.

Turn into 10" tube pan; greased & floured. Bake 1 hr at 350. When done, wait 10 mins before taking cake out of pan & turning out on rack to cool completely.

Frosting:

4 oz softened cream cheese

1/4 cup softened margarine

2 cups confectioner's sugar

Combine cream cheese with margarine, until smooth.

Gradually add sugar. Beat

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