Recipe
Dessert
Pineapple-Carrot Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. vegetable or canola oil | ||
| 2 c. sugar | ||
| 2 tsp. cinnamon | ||
| 2 tsp. vanilla | ||
| 4 large eggs | ||
| 2 ¼ c. flour | ||
| 2 tsp. baking soda | ||
| 1 (8 oz) can crushed pineapple, with juice | ||
| 2 c. shredded carrots | ||
| 1 c. chopped walnuts | ||
| 1 (8 oz) pkg cream cheese, softened | ||
| ¼ c. butter, softened | ||
| 2 c. powdered sugar | ||
| 2 tsp. vanilla |
Directions
- Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch baking pan.
- Combine oil, sugar, cinnamon and 2 teaspoons vanilla. Beat in eggs. Stir in flour, baking soda and pineapple with juice. Fold in carrots and nuts. Pour into prepared pan.
- Bake for 45 to 60 minutes. Cool completely.
- Beat together cream cheese, butter, powdered sugar and 2 teaspoons vanilla. Spread on cooled cake.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 50mg
- Sodium: 160mg
- Total Carbohydrates: 36g
- Protein: 4g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 2%