- 1 1/2 cups butter, divided
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 4 eggs
- 1 (20 ounce) can DOLE® Crushed Pineapple, well drained
- 4 cups shredded DOLE carrots
- 1 cup DOLE Seedless Raisins
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 (8 ounce) package cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- Beat 1 cup butter and sugars until light and fluffy in large bowl. Beat in eggs. Beat in crushed pineapple, carrots, raisins and vanilla.
- Stir together flour, baking soda, cinnamon, ginger and salt in medium bowl. Gradually add to pineapple mixture and beat until well blended. Pour into 2 9-inch greased and floured cake pans.
- Bake at 350 degrees F 40 minutes or until toothpick inserted comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely on wire racks.
- Beat cream cheese with remaining 1/2 cup butter until smooth. Beat in powdered sugar, lemon peel and juice until smooth. Spread frosting over cakes. Garnish with additional crushed pineapple and grated carrots, if desired.
04/05/2018
recipepes.com
Fabulous Carrot Cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
