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Friday, January 01, 2010

Pineapple Carrot Cake

A simple cake for the New Year: carrots, pineapple, brown sugar, flour, and eggs.

¼ to ½ cup brown sugar (½ cup is very sweet)
¼ cup canola oil
1 egg
½ cup flour
½ cup grated carrots
¼ cup unsweetened shredded coconut
½ teaspoon baking powder
1 teaspoon cinnamon powder
¼ cup crushed, drained, canned pineapple or fresh grated pineapple

Optional Frosting: 2-3 Tablespoon powdered sugar mixed in a few teaspoon of water; food color if preferred, maybe some sprinkles for the kids

  1. Beat brown sugar and canola oil till fluffy, then beat in the egg
  2. Sift flour, cinnamon, baking powder together; fold in the brown sugar+canola oil+egg mixture
  3. Fold in the carrots, coconut and pineapple and pour into a greased baking pan
  4. Bake at 350°F oven for about 30 minutes, turning around midway, till brown and a paring knife inserted in the center comes out clean
  5. Optionally decorate with icing

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