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So moist. So delicious. And so much more.™

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Carrot and Pineapple Cake

Teresa Fee Recipe shared by:
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Cake.

  • Hands-On Time: 15 Minutes
  • Total Time: 48 Minutes
  • Servings: 8
  • Rating:

Ingredients

  • 2 cups all purpose flour
  • 2 tsp. baking powder
  • 1 1/2 tsp. soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 2 cups grated carrot
  • 1 (8 oz.) can crushed pineapple, drained
  • 3/4 cup chopped pecans
  • 1 container Duncan Hines Cream Cheese frosting

Baking Instructions

  1. Combine all dry ingredients except sugar and set aside.
  2. Combine oil and sugar in a large mixing bowl; mix well. Add eggs, one at a time beating well after each addition.
  3. Add dry ingredients; mix well. Stir in carrots, pineapple and nuts.
  4. Pour batter into 2 greased and floured 13x9x2-inch baking pans.
  5. Bake at 325 degrees for 30 to 35 minutes.
  6. After cake is cooled completely frost with Duncan Hines cream cheese frosting.

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Tips

Classic carrot cake

Classic carrot cake

I add a 1/4 cup of well drained pineapple and 1/4 cup of pineapple not drained. I reduced the water buy 1/4 cup in carrot and raisin mixture. I also add 1/4 cup of chopped pecans. I live in a high altitude area so I add the 1/2 cup of flour. If some one in a lower altitude may need to adjust the moisture in the pineapple. whole family enjoyed this for Easter dinner.


extra taste

extra taste

Have noticed that if i will put a tablespoon of already prepared coffe in Chocolate cake or brownies, it seems to make the chocolate just just out is really something that has made the baking of most chocolate cakes cookies brownies a hit with everyone, just deduct that amount from the liquied the Duncan Himes recipe calls for,





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