Carrot-Pineapple Cake


Serves: 5
Total Calories: 1,542

Ingredients

1 cup shortening
2 cups sugar
3 eggs
3 cups sifted flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup crushed pineapple
2 cups grated carrots
1 cup pecans (optional)
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Topping:
1 stick butter
1 (8-ounce) package cream cheese, softened
1 box powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans

Directions:

Cream shortening and sugar. Add eggs, one at a time. Sift flour, soda, cinnamon, and salt together. Add pineapple, grated carrots, and pecans. Bake at 350° for about one hour in a tube pan.

Topping:
Combine butter and cream cheese. Add powdered sugar, mixing until smooth. Add vanilla and nuts. Spread on cake.

Nutritional Facts:

Serves: 5
Total Calories: 1,542
Calories from Fat: 925

This Carrot-Pineapple Cake recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.


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