nd line two 8-inch cake pans.
For the batter
00b0C.
For the cake, line a 20cm cake tin, or for
In large mixer bowl, stir together dry ingredients.
Add oil, eggs, carrot, pineapple and vanilla.
Mix until all ingredients are moistened.
Beat with electric mixer 2 minutes at medium speed. Pour into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake in 350\u00b0 oven about 45 minutes.
Cool completely before frosting.
In large mixing bowl stir together all dry ingredients.
Add oil, eggs, carrot, pineapple and vanilla.
Mix until all ingredients are moistened.
Beat with electric mixer for 2 minutes.
Bake at 350\u00b0 for 35 minutes or until done.
Sift together into large mixing bowl the flour, sugar, baking powder, soda, cinnamon and salt.
Add oil, eggs, carrot, pineapple (with syrup) and vanilla.
Mix until moistened; beat 2 minutes at medium speed on electric mixer.
Bake in greased and lightly floured 9 x 9 x 2-inch pan in 350\u00b0 oven about 35 minutes or until done.
Cool 10 minutes.
Remove from pan.
Cool.
Frost with a cream cheese frosting.
Prepare pineapple cake according to package directions.
Leave cake in pan.
Mix remaining ingredients and boil for 5 minutes. Pour over hot cake.
This cake is better after it sits.
Grease an 8 inch round cake pan and line the base
nto the bottom of both cake pans: SCORE parchment paper around
Preheat oven to 350\u00b0.
Beat butter in a large bowl until creamy.
Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating until well blended.
Stir in carrots.
Spread batter evenly into a greased 12 x 8-inch baking dish.
Bake 30 minutes or until a wooden toothpick inserted in center comes out clean.
Cool completely on a wire rack.
Prepare icing; spread over cooled cake.
Sprinkle with pecans, if desired.
No sugar added.
Preheat oven to 350\u00b0.
Beat butter until creamy.
Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating until well blended.
Stir in carrots.
Spread batter in greased 12 x 8-inch baking dish.
Bake 30 minutes or until wooden pick inserted in center comes out clean.
Cool.
Frost.
nch tube pan.
Cut pineapple slices in half. Sprinkle brown
utter 2 (8-inch) round cake pans. Line with parchment paper
Blend cooking oil, sugar and eggs.
Add carrots, nuts and pineapple.
Mix in remaining ingredients.
Bake at 350\u00b0 for 35 to 40 minutes in a 12 x 13 x 2-inch pan.
Frost with Cream Cheese Frosting (recipe follows).
Preheat oven to 325\u00b0.
In large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg.
Set aside.
In medium bowl, mix honey, pineapple juice concentrate, vanilla, 2 unbeaten egg whites, pineapple and carrot puree.
Stir into flour mixture and mix until just blended.
Stir in raisins.
Gently stir in 2 lightly beaten egg whites.
Do not overmix.
Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
In a large bowl whisk eggs, then add in all remaining ingredients except the cream cheese frosting; mix to combine well.
Transfer to prepared baking pan.
Bake for about 30-35 minutes or until cake tests done.
Cool completely then frost with cream cheese frosting.
Preheat conventional oven to 325\u00b0.
In small bowl, combine shredded carrots and pineapple; set aside.
In a large bowl, mix all the rest of the ingredients, except walnuts.
Mix well.
Fold in carrots, pineapple and 1 1/4 cups of the chopped nuts.
Bake in a greased and floured 13 x 9-inch cake pan for 40 to 45 minutes (test with toothpick).
Frost with Cream Cheese Frosting (included in this cookbook) after it cools.
Sprinkle top of cake with nuts.
br>Fold in carrots, drained pineapple, raisins (if using) and walnuts
lour two 8 inch round cake pans.
In a medium
ntil incorporated. Stir in carrots, pineapple and chopped nuts.
Pour
In a large mixing bowl, stir together the dry ingredients. Add oil, eggs, carrots, pineapple and vanilla. Mix until all ingredients are moistened. Beat with electric mixer 2 minutes at medium speed. Pour batter into a greased and lightly floured 9 x 9 x 2-inch pan. Bake at 350\u00b0 about 35 minutes. Cool.