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| Carrot & Pineapple Cheer Cake
3 eggs
2 cups of sugar
1 1/2 cup of vegetable oil
1 cup of grated carrots
2 cups of drained crushed pineapple
1 cup of coconut
1 cup of chopped pecans
2 1/2 cups of all purpose flour
2 teaspoons of soda
2 teaspoons of cinnamon
1 teaspoon of salt
2 teaspoons of vanilla |
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Icing:
8 ounces of cream cheese, softened
1/2 cup of margarine, softened
One 1 pound package of confectioners sugar
1 teaspoon of vanilla
1 cup of chopped pecans
Combine the eggs, sugar, and oil in saucepan. Cook until the sugar dissolves, stirring constantly; do not boil. Combine with carrots, pineapple, coconut, and pecans in bowl; mix well. Add flour, soda, cinnamon, salt and 2 teaspoons vanilla; mix well. Spoon into greased and floured bundt pan. Bake for 30 to 40 minutes at 350ºF. until tests done. Cool on wire rack. Invert onto serving plate. Icing: Cream the cream cheese and margarine in large mixer bowl until light and fluffy. Add confectioners sugar and 1 teaspoon vanilla; mix well. Mix in pecans. Spread over cooled cake. Back to carrot cake |
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