22 de febrero de 2016

Carrot Pineapple Cake RECIPE FOR TODAY

Carrot Pineapple Cake
Makes (1) 9-inch square cake
1 1/4 cups granulated sugar
2/3 cups vegetable oil
2 eggs, slightly beaten
1/2 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1 cup fresh carrot, shredded, packed
1 cup crushed canned pineapple, drained
2/3 cup shredded coconut
1/2 cup cream cheese, softened
1 1/2 cups confectioners sugar
2 Tablespoons milk
1 teaspoon pure vanilla extract
Preheat oven to 3500F.
Grease a 9-inch square pan with oil.
In a mixing bowl, beat together the sugar, oil, eggs, and vanilla.
In another bowl, whisk together flour, baking powder, cinnamon, and salt.
Add the wet mixture to the dry mixture and mix until well incorporated.
Gently mix in the shredded carrots, crushed pineapple, and
shredded coconut.
Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and set on a rack to cool.
Use an electric mixer to beat the cream cheese, sugar, milk and vanilla into a smooth glaze.
If its too thick add more milk, adding only one tablespoon at a time.
Spread the frosting over top cooled carrot cake and serve.
If you feel like the frosting is too thin, add a little confectioners sugar.
If it's too thick, thin it out with a tiny bit more milk.

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