Carrot Pineapple Cake I
Flours, baking powder, baking soda, salt, cinnamon, allspice, sucanat.
Recipe Summary Carrot Pineapple Cake I
The carrots and pineapple work together to keep this cake moist and wholesome.Ingredients | Bareburger Vegan Carrot Cake Ingredients2 cups all-purpose flour2 teaspoons baking soda1 teaspoon baking powder1 teaspoon salt2 teaspoons ground cinnamon1 ¾ cups white sugar1 cup vegetable oil3 eggs1 teaspoon vanilla extract2 cups shredded carrots1 cup flaked coconut1 cup chopped walnuts1 (8 ounce) can crushed pineapple, drained1 (8 ounce) package cream cheese¼ cup butter, softened2 cups confectioners' sugarDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.Info | Bareburger Vegan Carrot Cake Ingredientsprep: 30 mins cook: 45 mins total: 1 hr 15 mins Servings: 24 Yield: 1 - 9x13 inch pan
TAG : Carrot Pineapple Cake IDesserts, Fruit Dessert Recipes, Pineapple Dessert Recipes,
