1 cn (20 ounce) crushed pineapple
-in syrup
1/2 lb Butter softened
1 Cut packed brown sugar
1 c Granulated sugar
4 Eggs
1 lb Carrots; peeled, trimmed and
-shredded
1 c Raisins
2 ts Vanilla
3 c Flour
2 ts Baking soda
1 ts Ground cinnamon
ts Ground ginger
1/2 ts Salt
-CREAM CHEESE FROSTING-
1 pk (8-ounce) cream cheese;
-softened
1/4 lb Butter; softened
tb Fresh lemon juice
1 ts Fresh grated lemon peel
1 1/2 c Sifted confectioners’ sugar
Time: About 1 1/2 hours (without frosting)
Drain pineapple well, pressing out excess syrup with back of spoon. Cream
butter and sugars until light and fluffy. Beat in eggs until blended. Beat
in pineapple, carrots, raisins and vanilla. Combine flour, soda, cinnamon,
ginger and salt. Beat small amount of dry ingredients into pineapple
mixture until well blended. Pour into greased and floured 13×9 inch baking
pan. Bake in pre-heated 350-degree over for 50 to 60 minutes or until
toothpick inserted comes out clean. Cool completely. Makes 20 servings.
Note: Cake can be frosted if it is to be eaten soon; otherwise, serve it
plain. Frosting will melt and may even spoil if kep unrefrigerated for
several hours in warm weather.
Cream cheese frosting: Cream cheese and butter until light and fluffy. Beat
in lemon juice and peel. Gradually beat in confectioners’ sugar until well
blended and smooth.
Yields
1 Servings