Victoria’s Read

PINEAPPLE CARROT CAKE

INGREDIENTS
2 cups  flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1  can crushed pineapple, drained
1 package cream cheese
1/4 cup butter, softened
2 cups confectioners’ sugar

DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan.
Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
Pour into 9×13 inch pan. Bake at 350 degrees for about 45 minutes. Don’t panic, the center will sink a little. Allow to cool.
To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

CITRUS CARROT CAKE

INGREDIENTS
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
4 eggs
2 tablespoons orange zest
1 tablespoon lemon zest
2 tablespoons orange juice
3 tablespoons lemon juice
4 cups grated carrots
1 1/2 cups flour
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup chopped walnuts
1 cup raisins

DIRECTIONS
Stir together the flours, baking powder, cinnamon, and salt.
In a large bowl, cream the butter or margarine with the sugars. Beat in the eggs, and then the citrus peels and juices. Stir in the carrots. Beat the flour mixture into the carrot mixture. Stir in the walnuts and raisins. Turn the batter into a greased and floured tube pan.
Bake at 350 degrees F for about 90 minutes or until it tests done with a toothpick. Transfer to a rack to cool.
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