INGREDIENTS

INSTRUCTIONS

CREAM CHEESE FROSTING
This is a wonderfully moist, fruity cake, delicious plain or frosted with a
Cream Cheese Frosting.
1. Preheat the oven to 350F. Lightly grease two 9-inch layer cake pans with
butter or vegetable oil and line them with parchment inserts. (We use a 13
x 9 inch cake pan and grease that with butter and lightly flour and have
never had a problem.)
2. Sift the flour, baking powder, baking soda, salt, and spices together
into a small bowl and set aside.
3. Pat the pineapple fry and place it in a medium-size bowl. Add the grated
carrots and the nuts to the pineapple and mix them together.
4. Mix the sugar, oil, and vanilla together in a medium-size mixing bowl
using an electric mixer on medium speed until completely blended, 20
seconds. Stop the mixer to scrape the bowl twice with a rubber spatula.
5. Add the eggs, one at a time, and mix on medium speed after each addition
until blended, 10 seconds. Scrape the bowl each time.
6. Add the dry ingredients and beat on low speed for 5 seconds. Scrape the
bowl, then mix the batter by hand until dry ingredients are incorporated.
7. Blend in the pineapple mixture with several turns of the mixer at low
speed.
8. Pour the batter into the prepared pans and bake on the center until the
top is golden and springs back to the touch, and a tester inserted in the
center comes out dry, about 45 minutes. Place the cake on a rack to cool
completely.
9. Eat as is or frost with Cream Cheese Frosting. Makes 8-12 servings.
Cream Cheese Frosting (makes 2 cups, enough to fill and frost a two- or
four-layer cake [or one 13 x 9 inch]):
1. Cream the cream cheese, sugar, and butter in a medium-size mixing bowl
with an electric mixer on medium speed until light and fluffy. 3 to 4
minutes. Scrape the bottom and side of the bowl with a rubber spatula.
2. With the mixer on low speed, add the cream in a stream and mix until it
is incorporated. Scrape the bowl.
3. Increase the speed to medium-high and beat the frosting until it is
light and fluffy, 5 to 10 minutes. Stop to scrape the bowl several times
with a rubber spatula. Keep the frosting at room temperature until you are
ready to frost the cake, a maximum of 1 hour.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "Jean"
<frauline@bigfoot.com> on Dec 19, 1997

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