I found this recipe years ago, and have been making it ever since! I make this cake every year for Thanksgiving and Christmas, and my family LOVES it. I did change a few things: 1. I beat the eggs seperately, then gradually add the oil....whisking until light in color. Then I add the pinapple, carrots, and nuts, and mix. I mix the flour, sugar, and spices together in a seperate bowl, and gradually add to the wet mixture. I find this makes for a lighter, fluffier cake. 2. For the icing, I use 1 stick unsalted butter, and 1/2 "brick" of cream cheese. Makes for a lighter, creamier icing. Also, because of the pineapple, this cake MUST be kept refrigerated...the moisture from the pineapple will make it go bad quickly if not kept at a cool temperture...
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I found this recipe years ago, and have been making it ever since! I make this cake every year...