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Pineapple Carrot Cake is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 cup shortening
2 cups sugar
3 eggs
3 cups sifted flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup crushed pineapple
2 cups grated carrots
1 cup pecans (optional)
Cream shortening and sugar. Add the eggs, one at a time. Sift soda, flour, salt and cinnamon together. Add the pineapple, grated carrots, and pecans. Bake at 350 degrees for about one hour in a tube pan.
Topping:
1 stick butter
1 (8 ounce) package cream cheese, softened
1 box powdered sugar
2 teaspoons vanilla
1 cup chopped pecans
Combine butter and cream cheese. Add powdered sugar, mixing until smooth. Add vanilla and nuts. Spread on cake.
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