Recipe - Carrot-Pineapple Layer Cake

2 cup Allpurpose flour
2 teaspoon Baking powder
1 One half teaspoon Baking soda
1 teaspoon Salt
2 teaspoon Ground cinnamon
One half teaspoon Ground cloves
One half teaspoon Ground allspice
One half teaspoon Ground mace
1 cup Drained crushed pineapple
2 cup Grated carrots; (about 4
carrots)
One half cup Chopped walnuts; (we use
pecans instead)
1 Three fourths cup Sugar
1 One half cup Vegetable oil
1 teaspoon Vanilla extraxt
4 lg Eggs at room temperature

CREAM CHEESE FROSTING
10 ounce Cream cheese; at room
temperature
Three fourths cup Confectioner's sugar
2 tablespoon Unsalted butter; at room
temperature
One fourth cup Plus 1 tablespoon heavy
(whipping) cream; at room
temperature

This is a wonderfully moist, fruity cake, delicious plain or frosted with a
Cream Cheese Frosting.

1. Preheat the oven to 350F. Lightly grease two 9inch layer cake pans with
butter or vegetable oil and line them with parchment inserts. (We use a 13
x 9 inch cake pan and grease that with butter and lightly flour and have
never had a problem.)

2. Sift the flour, baking powder, baking soda, salt, and spices together
into a small bowl and set aside.

3. Pat the pineapple fry and place it in a mediumsize bowl. Add the grated
carrots and the nuts to the pineapple and mix them together.

4. Mix the sugar, oil, and vanilla together in a mediumsize mixing bowl
using an electric mixer on medium speed until completely blended, 20
seconds. Stop the mixer to scrape the bowl twice with a rubber spatula.

5. Add the eggs, one at a time, and mix on medium speed after each addition
until blended, 10 seconds. Scrape the bowl each time.

6. Add the dry ingredients and beat on low speed for 5 seconds. Scrape the
bowl, then mix the batter by hand until dry ingredients are incorporated.

7. Blend in the pineapple mixture with several turns of the mixer at low
speed.

8. Pour the batter into the prepared pans and bake on the center until the
top is golden and springs back to the touch, and a tester inserted in the
center comes out dry, about 45 minutes. Place the cake on a rack to cool
completely.

9. Eat as is or frost with Cream Cheese Frosting. Makes 812 servings.

Cream Cheese Frosting (makes 2 cups, enough to fill and frost a two or
fourlayer cake [or one 13 x 9 inch]):

1. Cream the cream cheese, sugar, and butter in a mediumsize mixing bowl
with an electric mixer on medium speed until light and fluffy. 3 to 4
minutes. Scrape the bottom and side of the bowl with a rubber spatula.

2. With the mixer on low speed, add the cream in a stream and mix until it
is incorporated. Scrape the bowl.

3. Increase the speed to mediumhigh and beat the frosting until it is
light and fluffy, 5 to 10 minutes. Stop to scrape the bowl several times
with a rubber spatula. Keep the frosting at room temperature until you are
ready to frost the cake, a maximum of 1 hour.
Posted to TNT Prodigy's Recipe Exchange Newsletter by "Jean"
frauline@bigfoot.com on Dec 19, 1997