Carrot Pineapple Cake 1
Ingredients
1/2 C. butter or oleo, softened
3 eggs
1 C. thawed frozen unsweetened pineapple juice concentrate
2 tsp. vanilla
2 1/2 C. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/4 tsp. salt
3 C. shredded carrots
Icing
8 ounces cream cheese, softened
1 can (8 ounce) crushed pineapple in unsweetened juice, drained well
1 tsp. vanilla
1/2 C. chopped toasted pecans (optional)
Cooking Instructions
To cut back on fat, use egg substitute and low fat margarine.. Preheat oven to 350. Beat butter in large bowl until creamy. Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating until well blended. Stir in carrots. Spread batter evenly into greased 12 x 8 inch baking dish. Bake for 30 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack. Prepare Icing by combining all ingredients except pecans. Mix well. Spread over cooled cake. Sprinkle with pecans, if desired.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)