Venango County Recipe of the Day: Pineapple-Carrot Cake

| February 23, 2021

Walnuts and crushed pineapple add a special panache to a classic carrot cake!

Ingredients

3 large eggs
3/4 cup canola oil
3/4 cup buttermilk
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups finely shredded carrots
1 cup raisins
1 – 8 oz. can crushed pineapple, undrained
1 cup chopped walnuts
1 cup sweetened shredded coconut

Frosting:

1 – 8 oz. package cream cheese, softened
4 to 4-1/2 cups confectioners’ sugar
1 to 2 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Directions

~In a large bowl, beat eggs, oil, and buttermilk.

Combine flour, sugar, baking soda, cinnamon, and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts, and coconut; mix well. Pour into a greased 13-in. x 9-in. baking pan.

~Bake at 350° for 45 to 50 minutes (or until cake tests done). Cool.

~For the frosting, beat all ingredients in a bowl until smooth. Frost cake.

~Makes 16 servings.


Copyright © 2024 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.

Category: Uncategorized