Carrot & Pineapple Cake Recipe

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Ingredients:

2 cups all purpose flour

2 tsp baking powder

1 ? tsp baking soda

2 tsp ground cinnamon

4 large eggs

2 cups sugar

1 ? cups vegetable oil

2 cups peeled ?n? finely grated carrots

One 8 oz can crushed pineapple juice

? cups chopped pecans

For Cream Cheese Icing:

12 oz softened cream cheese

12 tbsp unsalted softened butter

I tbsp vanilla extract

1 cup coarsely chopped pecans

6 cups icing sugar

1. Set the racks in the upper and lower thirds of the oven and preheat to 325 Fahrenheit degree. Use three 2-inch deep 9-inch round cake pans, buttered and bottoms lined with buttered wax paper. Stir together the flour, baking powder, baking soda and cinnamon in a bowl, mixing well.

2.Whisk the eggs in a large mixing bowl. Whisk in the sugar and continue whisking briefly until light about 1 minute. Whisk in the oil in a slow stream.Stir in the carrots, the pineapple with its juice, and the pecans, then fold in the dry ingredients. Scrape the batter into the prepared pans and smooth the tops.

3.Bake for about 45 minutes, switching the position of the pans top and bottom and back to front, once during baking, until the cake layers are firm and golden and a toothpick inserted in the center emerges clean.

4.Cool the cake in the pans for 10 minutes, then invent onto racks to finish cooling. Removing the paper before icing. To make the icing, in the bowl of a heavy duty mixer fitted with the paddle, beat the cream cheese, butter and vanilla on medium speed until very soft and light, about 5 minutes.

5.Decrease the mixer speed to low and gradually beat in the icing sugar. Once all the sugar is incorporated, increase the speed to medium and beat for 5 minutes longer.To assemble the cake, place one layer on a platter or cardboard round and spread with one-third of the icing.

6.Top with another layer and spread with another third of the icing. Place the last layer on top, bottom side up, and using a large offset spatula, frost the top and sides of the cake with the remaining icing. Sprinkle the toasted pecan pieces on top of the cake and press into sides.

7. Enjoy!

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Microwave Banana Spice With Pineapple Icing Cake Recipe

3 Large Bananas

? cup mixture of margarine and shortening

? cup brown sugar

2 tsp baking powder

1 tsp ground allspice

2 cups malted brown flour

1 large egg

1 tbsp chopped pecan nuts

2/3 cup chopped dates

Few Drops of Pineapple Juice

1. Closely line the base and side of a 20cm/8in diameter souffl? dish with plastic wrap, allowing it to hang very slightly over the edge. Peel the bananas and thoroughly mash in a bowl. Beat in both fat. Mix in the sugar. Toss the baking powder allspice with the flour. Stir into the banana mixture with the egg, nuts and dates using a fork.

2. Spread smoothly the prepared dish. Cover loosely with kitchen paper and cook on full for 11 minutes, turning the dish three times. Allow to stand for 10 minutes. Transfer to a wire rack by holding the plastic wrap.

3. Cool completely, then peel away the plastic wrap and store the cake in an airtight container.

4. About two hours before serving, cover the cake with a thick glace icing made by sifting 1 cup icing sugar into a bowl and mixing to paste-like icing with a few drops of pineapple juice. When set, decorate with dried banana chips.

5. Enjoy!

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