Irene's Tropical Carrot Cake


2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
4 eggs
2 cups sugar
1-1/4 cups oil
2 cups finely shredded carrots (about 6 medium size)
1 can (8 ounces) crushed pineapple, with liquid pressed out thoroughly
1 cup chopped walnuts
Cream Cheese Frosting (recipe follows)


Sift dry ingredients together and set aside. Beat eggs lightly in a large mixing bowl. Gradually beat in sugar until the mixture is thick and lemon-colored. With a rubber spatula, gradually stir in the oil. Add dry ingredients, shredded carrots, pineapple, and walnuts and stir until well mixed. Turn into a greased and floured 13x9-inch pan. Bake at 350 degrees F for 55 to 60 minutes, or until done. Cool on rack, and frost when thoroughly cool with Cream Cheese Frosting

Cream Cheese Frosting


Serves 10-12.

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