Carrot Pineapple Cake
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12-15 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 9x12-1/2 pan 2 cups flour 1-1/2 cups sugar
2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg
1/2 teaspoon salt 1 cup vegetable oil 1 can (8 oz) crushed pineapple, undrained
4 eggs 1 teaspoon vanilla extract 2 cups shredded carrots
1 cup chopped nuts, divided cream cheese ready-to-spread frosting



1 Preheat oven to 350 F. Center pan on a cookie sheet so pan does not hang over sides. Spray bottom of pan with nonstick spray; set aside.
2 Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl. Add oil, pineapple, eggs and vanilla; stir well blended. Stir in carrots and 3/4 cup nuts. Spread batter evenly in pan.
3 Bake on cookie sheet placed on middle oven rack in center of oven 35 to 40 minutes or until toothpick inserted in center comes out clean. Use cookie sheet to remove pan from oven; let stand at least 2 minutes before lifting pan by handles. Cool cake in pan on a cooling rack. Frost with cream cheese frosting. Sprinkle with remaining nuts.

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