Carrot Cake with Pineapple
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Cake
  • 2½ cups flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1¾ cup sugar
  • 1½ cup vegetable oil
  • 4 eggs
  • ½ cup water
  • 1 tsp vanilla
  • 3 carrots (peeled and grated)
  • 8 oz crushed pineapple
  • ½ cup walnuts, chopped
  • Cream Cheese Icing
  • 1 lb cream cheese, softened
  • ½ cup butter
  • 1 tsp vanilla
  • 3½ cups powdered sugar
  • ½ cup walnuts, chopped
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Spray 2- 9 inch round cake pans with nonstick spray.
  4. Line bottom of pan with waxed paper.
  5. Spray with nonstick spray again.
  6. In a large bowl combine all dry ingredients and mix well.
  7. In a separate bowl beat sugar, oil, eggs, water and vanilla.
  8. Gradually add carrots, pineapple and nuts.
  9. Combine with flour mixture.
  10. Divide batter evenly into prepared pans.
  11. Bake for 40-45 minutes.
  12. Cool cakes on racks for 30 minutes before removing.
  13. When cool; ice and layer with cream cheese icing.
  14. Cream Cheese Icing
  15. Cream all ingredients until smooth and spread on cooled cakes.
  16. Sprinkle chopped walnuts on top.
Nutrition Information
Calories: 665 Fat: 42g Saturated fat: 13g Trans fat: 0g Carbohydrates: 69g Sugar: 51g Sodium: 458mg Fiber: 2g Protein: 7g Cholesterol: 93mg
Recipe by SacoFoods at http://www.sacofoods.com/carrot-cake-with-pineapple/