Friday, January 9, 2015


This recipe is from an old TOH magazine. A lady from Colorado sent it in with a note that she won 1st prize in a dessert contest with this recipe.

1 can (8-oz) crushed pineapple
2 cups shredded carrots
4 eggs
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
3/4 cup chopped walnuts

2 pkgs (8-oz each) cream cheese, softened
1/4 cup butter, softened
2 tsp vanilla extract
1 1/2 cups confectioners' sugar
  • Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended. In a small bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts.
  • Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake. 
  • Yield: 12 servings.

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