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Pineapple Carrot Cake
A Favorite! |
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1 pkg. white cake mix
4 eggs
2 cups peeled, grated carrots
1 cup undrained crushed pineapple
1/2 cup vegtable oil
1/4 cup water
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
8 oz. cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla extract
3 to 3 1/2 cups confectioner's sugar, sifted
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CAKE:
In a large mixer bowl, combine cake mix, eggs, carrots, pineapple with juice, oil, water, cinnamon and nutmeg. Beat on low speed for 1 minute to blend, then on medium speed for 2 minutes.
Spread batter evenly in 13x9-inch cake pan, greased. Bake 35 to 40 minutes. Cool completely in pan on wire rack.
FROSTING:
In a large mixer bowl, beat cream cheese, butter and vanilla on medium speed until fluffy. Gradually add confectioner's sugar, beating on medium speed until light and creamy. Add a little more confectioner's sugar if necessary to stiffen frosting.
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Preparation Time: |
Serves: 12 to 16 |
| Recipe Origin: United States |
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Submitted by: |
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Britney
Louisiana
United States |
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| This recipe has been viewed 8385 times. |
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