Carrot Pineapple Cake
Source of Recipe
Reynolds
List of Ingredients
2 cups flour
2 cups sugar
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1 cup vegetable oil
1 can (8-ounce) crushed pineapple, undrained
4 eggs
3 cups shredded carrots
1 cup chopped nuts, divided
Cream cheese ready-to-spread frostingRecipe
Preheat oven to 325 degrees.
Combine flour, sugar, baking powder, cinnamon, nutmeg, cloves and salt in a large bowl. Add oil, pineapple and eggs; stir until well blended. Stir in carrots and 3/4 cup nuts. Spread batter evenly in ungreased 13x9-inch pan.
Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool cake in pan. Frost with cream cheese frosting. Sprinkle with remaining nuts.
Cover and refrigerate to store.
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