Monthly Recipe

CARROT-PINEAPPLE-PECAN CAKE

  • 2 cups crushed pineapple, with juice
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 cups sugar
  • 2 eggs
  • 2 cups shredded carrots
  • 1 cup chopped pecans
  • 1 teaspoon salt

FROSTING

  • 1  8-ounce package cream cheese, room temperature
  • 1 stick butter, melted
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Mix all the cake ingredients together in an electric mixer until combined. Pour batter into a greased 9 x 13-inch glass pan. Bake at 350 degrees for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.

For the frosting, beat all the ingredients together until smooth. Frost cake while still warm. Makes 12 servings.