Pineapple Carrot Cake
Ingredients
¼ to ½ cup brown sugar (½ cup is very sweet)
¼ cup canola oil
1 egg
½ cup flour
½ cup grated carrots
¼ cup unsweetened shredded coconut
½ teaspoon baking powder
1 teaspoon cinnamon powder
¼ cup crushed, drained, canned pineapple or fresh grated pineapple
Preparation
1.Beat brown sugar and canola oil till fluffy, then beat in the egg
2.Sift flour, cinnamon, baking powder together; fold in the brown sugar+canola oil+egg mixture
3.Fold in the carrots, coconut and pineapple and pour into a greased baking pan
4.Bake at 350°F oven for about 30 minutes, turning around midway, till brown and a paring knife inserted in the center comes out clean
5. Decorate with icing
Ingredients
¼ to ½ cup brown sugar (½ cup is very sweet)
¼ cup canola oil
1 egg
½ cup flour
½ cup grated carrots
¼ cup unsweetened shredded coconut
½ teaspoon baking powder
1 teaspoon cinnamon powder
¼ cup crushed, drained, canned pineapple or fresh grated pineapple
Preparation
1.Beat brown sugar and canola oil till fluffy, then beat in the egg
2.Sift flour, cinnamon, baking powder together; fold in the brown sugar+canola oil+egg mixture
3.Fold in the carrots, coconut and pineapple and pour into a greased baking pan
4.Bake at 350°F oven for about 30 minutes, turning around midway, till brown and a paring knife inserted in the center comes out clean
5. Decorate with icing
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