Recipe: Carrot Pineapple Cake with Cream Cheese Pecan Frosting (9x9-inch, 1970's)

CARROT PINEAPPLE CAKE

"Cream cheese pecan frosting enhances this moist cake."



1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup cooking oil
2 eggs
1 cup finely shredded raw carrot
1/2 cup crushed pineapple (with syrup)
1 teaspoon vanilla
Cream Cheese Pecan Frosting (recipe follows)

In large mixer bowl, stir together dry ingredients. Add oil, eggs, carrot, pineapple, and vanilla; mix till all ingredients are moistened.

Beat with electric mixer 2 minutes at medium speed. Pour batter into greased and lightly floured 9x9x2-inch baking pan.

Bake in 350 degree F oven about 35 minutes; cool.

Frost cooled cake with Cream Cheese Pecan Frosting.

CREAM CHEESE PECAN FROSTING

1 (3 ounce) package cream cheese, softened
4 tablespoons butter or margarine, softened
1 teaspoon vanilla
A dash of salt
2 1/2 cups sifted powdered sugar
1/2 cup chopped pecans

Cream together cream cheese and butter; beat in vanilla and a dash of salt. Gradually add powdered sugar; blend in well. Stir in pecans.

Makes 1 (9x9-inch, single-layer) cake
Source: Better Homes and Gardens Magazine, September 1975