Pineapple Pecan Carrot Cake
In case you're searching for a simple, delicious Easter cake, then this Pineapple Pecan Carrot Cake is what you would hope for.
I am pretty sure that I would be best buds with Bugs Bunny, because I really get a bit too excited about carrots and that I feel that I'd even convince him to try out this cake because this Pineapple Pecan Carrot Cake is what you would hope for in a carrot cake. Moist, flavorful and not oily, and it is a threat in regards to carrot cakes since they call for petroleum.
This recipe was created with a 9 x 13 rectangle baking dish but it may also be produced as a cake with a filling and frosting on either side. Since the cake is moist, I have made it both ways, but prefer it, it does not require a filling.
In case you're looking for an easy, tasty Easter cake, then this Pineapple Pecan Carrot Cake is what you would expect for
Ingredients
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cup lettuce shredded
- 1 cup pecans/walnuts sliced
- 1 can(8 ounces ) crushed pineapple drained
- 1 8 ounces cream cheese softened
- 1 tablespoon vanilla extract
- Get Ingredients Created by Chicory
Directions
- In a medium bowlwhisk together the eggs, sugar, vanilla and oil.
- Stir in the egg mix. Stir lightly until blended. Stir in carrots, coconut, sliced pecans/walnuts(toast'em first) and pineapple.
- Bake at 350F for 40 to 45 minutes until toothpick inserted in centre comes out clean. COOL COMPLETELY.
- Combine all frosting ingredients together (cream cheese, butter, powdered sugar and vanilla) using an electric mixer till smooth.
- You might have to add a little milk to make it spreadable in case your butter was not soft enough.
- Cut the cake into any size you prefer.