Pineapple Carrot Cake
Preparation: 20 min Cook: 60-75 min
This pineapple carrot cake is a great match with your afternoon tea or for a special occasion!
You will need:
Cake:
| 2 cups |
all-purpose flour |
500 ml |
| 1 cup |
sugar |
250 ml |
| 2 tsp |
baking soda |
10 ml |
| 2 tsp |
ground cinnamon |
10 ml |
| 1 tsp |
salt |
5 ml |
| 1 cup |
vegetable oil |
250 ml |
| 4 |
eggs |
4 |
| 3 |
jars (128 ml each) GERBER 1st Foods Carrots |
3 |
| 1 |
can (227 ml) crushed pineapple, drained |
1 |
| 1 cup |
chopped pecans |
250 ml |
Cream cheese icing:
| 8 tbsp |
unsalted butter, softened |
113 g |
| 8 tbsp |
cream cheese, softened |
113 g |
| 2 cups |
icing sugar |
500 ml |
| 1 tsp |
vanilla extract |
5 ml |
| 1 tsp |
orange or lemon rind |
5 ml |
Step 1:
Preheat oven at 350°F (180°C). In a mixing bowl, combine the dry ingredients. Add the oil, eggs, and baby food; mix on low speed until well blended. Stir in pineapple and pecans.
Step 2:
Pour batter into a greased and floured bundt pan. Bake for 60-75 minutes or until a toothpick inserted near centre comes out clean.
Step 3:
Meanwhile, in a large mixing bowl beat the butter and cream cheese until smooth; add the icing sugar one cup at a time until smooth and creamy; add the vanilla and rind and mix until smooth.
Step 4:
When done, cool the cake for 10 minutes before removing from pan. Allow to cool completely before icing.
Makes 24 servings.
Nutrients per serving (1 slice): about 320 calories, 3 g protein, 19 g fat, 37 g carbohydrate
