Recipe of the week: Pineapple Carrot Cake, The Lion House Pantry

Deseret News (Salt Lake City), Dec 12, 2008 by Special to the Deseret News

Pineapple Carrot Cake

1 3/4 c. sugar

1 1/4 c. oil

4 eggs

2 1/4 c. flour

1 tsp. soda

1 tsp. Salt

1 tsp. cinnamon

3/4 c. crushed pineapple, drained

3 c. carrots, grated

1 c. nuts, chopped

1 c. Raisins, optional

Preheat oven to 375-degrees. Grease and flour a 9x13 baking pan. Combine and mix sugar, oil and eggs. Sift together the flour, soda, salt and cinnamon; add to the first mixture; add pineapple and continue mixing. Stir in carrots, nuts and raisins. Pour into prepared pan and bake for 40 minutes or until done. This cake is better if baked a day or two ahead of use. (If baked in a glass- baking pan, set oven at 350-degrees. Ice with cream cheese icing.

Cream Cheese Icing

1 # powdered sugar

1 8-oz. package cream cheese, softened

1/2 c. margarine or butter, softened

2 tsp. vanilla

Combine and beat until light and fluffy. Frost cake and top with nuts if desired.

-- Brenda Hopkin, Head Baker

The Lion House Pantry

For more information, call (801) 539-3170