Desserts > Cakes > Carrot Cake > |
| | Pineapple Carrot Cake with Lemon Glaze
2 cups of sugar
1 1/3 cups of vegetable oil
3 eggs, beaten
3 cups of flour
2 teaspoons of baking soda
2 teaspoons of cinnamon
1 teaspoon of salt
2 cups of grated carrots
1 cup of chopped walnuts
1 cup of drained crushed pineapple
2 teaspoons of vanilla
Lemon Glaze
Lemon Glaze ingredients:
1 cup of powdered sugar, sifted
2 tablespoons of lemon juice
3 tablespoons of butter, melted
To make Lemon Glaze:
In a small bowl, combine sugar, lemon juice, and butter; blend until smooth. Let glaze stand 3 to 5 minutes to thicken.
To make cake:
In a small bowl, blend sugar, oil, and eggs; set aside. In a large bowl, sift together flour, soda, cinnamon, and salt.
Make a hollow in the dry mixture and pour in the sugar mixture; mix well. Add the carrots, nuts, pineapple, and vanilla. Pour the batter into an ungreased 10-inch tube pan, and bake in a preheated 350ºF. oven for an hour and 15 minutes. Cool cake in pan 15 minutes; loosen sides and remove from pan. Ice with Lemon Glaze. Makes one 10-inch tube cake.
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