This recipe is one of my favorites from one of my cooking magazines. It is absolutely delicious and you can alter it some to make it healthier.
1 can(8oz) unsweeatened crushed pineapple
2 C flour
1 C sugar
1C packed brown sugar
2t baking soda
2t cinnamon
1/4 t salt
4 eggs
1C vegetable oil
2C shredded carrots
3/4 C chopped walnuts ( i omit these)
Frosting:
2 packages (8oz) cream cheese, softened
1/4 C butter , softened
2 t vanilla extract
1 1/2 C confectioners' sugar
Drain pineapple, reserving 2 T juice. In a lg. mixing bowl, combine dry ingredients. Add the eggs, oil, carrots, pineapple and reserved juice; beat until combined. Stir in walnuts if you use then. Transfer to a greased 13x9 baking dish. Bake at 350 for about 35 minutes or until a toothpick comes out clean. Cool before frosting. For frosting, in a small mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioner's sugar until smooth and ice cake.
1 can(8oz) unsweeatened crushed pineapple
2 C flour
1 C sugar
1C packed brown sugar
2t baking soda
2t cinnamon
1/4 t salt
4 eggs
1C vegetable oil
2C shredded carrots
3/4 C chopped walnuts ( i omit these)
Frosting:
2 packages (8oz) cream cheese, softened
1/4 C butter , softened
2 t vanilla extract
1 1/2 C confectioners' sugar
Drain pineapple, reserving 2 T juice. In a lg. mixing bowl, combine dry ingredients. Add the eggs, oil, carrots, pineapple and reserved juice; beat until combined. Stir in walnuts if you use then. Transfer to a greased 13x9 baking dish. Bake at 350 for about 35 minutes or until a toothpick comes out clean. Cool before frosting. For frosting, in a small mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioner's sugar until smooth and ice cake.
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