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Wednesday, 27 November 2013

A perfect use of canned pineapple

My sister-in-law, Colleen, makes a totally delicious carrot cake. There are 6 !! displayed here at my brother, Richard's, birthday celebrations, Anne.



Colleen found the original recipe she has been using for many years in


Vogue Living Entertaining & Cooking Guide ’78, Australia

Carrot Cake

2 cups plain flour; 2 tsp baking powder; 1 ½ tsp soda; salt; 2 tsp cinnamon; 2 cups sugar; 1 ½ cups oil; 4 eggs; 2 cups grated carrot; 1 X 250g can crushed pineapple, drained; ½ cup chopped nuts

Sift together flour, baking powder, soda, salt & cinnamon. Add sugar, oil & eggs. Stir in carrot, pineapple & nuts. Put into greased & floured pan 45cmx23cm or 23cm round pan. Bake at 180°C 35-40 minutes.

Cream cheese icing: Combine 125g margarine, 250g cream cheese, 1 tsp vanilla. Add 500g icing sugar gradually, beating vigorously between additions.
Recommended without reservation!

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