Sunday, January 30, 2011

Pineapple Carrot Cake

1 cup of flour
2 cup sugar
1/2 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
1 ½ shredded carrot
4 oz of crushed pineapple
½ cup oil
2 eggs
½ cup chopped walnuts
Zest of one lemon

Store bought cream cheese frosting (I cheated!)

Grease and lightly flour a 8 x 8 dish; set aside. Preheat oven to 350 degrees.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda and cinnamon. Mix in carrots, pineapple, oil and eggs. Mix until combine. Fold in nuts. Pour batter into pan.

Bake for 40 minutes or until a wooden toothpick is inserted in center of cake and comes out clean. Cool on a wire rack.

When cake is completely cool, frost with cream cheese frosting and sprinkle with lemon zest.

Cover and store in refrigerator until ready to eat.

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