Hawaiian Carrot Cake Recipe
This hawaiian carrot cake egets all its taste and flavor from the pineapples in it along with a beautiful cream cheese frosting. Spiced with cinnamon and nutmeg, this is one of my favorite frit cakes to prepare.
Ingredients
2 cups (500 mL) unsifted flour
2 tsp (10 mL) baking soda
2 tsp (10 mL) cinnamon
1/2 tsp (2 mL) nutmeg
1/2 tsp (2 mL) salt
3 eggs
1 1/2 cups (375 mL) sugar
3/4 cup (175 mL) Hellmann's real mayonnaise
8 oz (250 mL) can crushed pineapple, undrained
2 1/2 cups (625 mL) shredded carrots
3/4 cup (175 mL) chopped walnuts or currants
Cream Cheese Frosting:
3 oz pkg cream cheese, room temperature
1/2 cup butter or margarine
1 tsp vanilla
Directions
Grease 9 inch (23 cm) tube pan or 13x9 inch (3 L) baking dish.
Stir the first 5 ingredients together.
In large bowl, beat eggs, sugar, mayonnaise and pineapple until well blended.
Gradually beat in flour mixture.
Stir in carrots and walnuts.
Turn into pan.
Bake at 350°F (180°C) for 60 minutes for tube pan, 50 minutes for baking dish, or until done.
Cool; remove from pan.
Cream Cheese Frosting: Mix together with beater until light and fluffy.
Add 2 cups icing sugar.
Stir until smooth.
Ice carrot cake.
Refrigerate.
Stir the first 5 ingredients together.
In large bowl, beat eggs, sugar, mayonnaise and pineapple until well blended.
Gradually beat in flour mixture.
Stir in carrots and walnuts.
Turn into pan.
Bake at 350°F (180°C) for 60 minutes for tube pan, 50 minutes for baking dish, or until done.
Cool; remove from pan.
Cream Cheese Frosting: Mix together with beater until light and fluffy.
Add 2 cups icing sugar.
Stir until smooth.
Ice carrot cake.
Refrigerate.
