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From the April 12, 2006 issue of The Tri-County Journal & Chattahoochee Chronicle.
Is it spring yet? I hope so. My fear is that we are going straight from winter to summer. It would be nice to have a little break in between. Ellis keeps telling me not to do any planting until Good Friday. I think I might listen to him, just this once! He always says we could have another cold night.
Here is good springtime cake recipe just in time for Easter. Ellis and I want to wish you a Happy Easter!
Carrot-Pineapple Cake
* 3 eggs
* 1 cup thawed unsweetened pineapple juice concentrate
* 2 teaspoons vanilla
* 2 1/2 cups all purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground nutmeg
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 3 cups shredded carrots
* Icing (recipe follows)
* 1/2 cup chopped toasted pecans (optional)
Preheat oven to 350°F. Beat butter in large bowl until creamy. Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, nutmeg, cinnamon and salt. Gradually add to egg mixture, beating until well blended. Stir in carrots.
Spread batter evenly in greased 12 x 8 inch baking dish. Bake 30 minutes or until toothpick inserted into center comes out clean. Cool completely on wire rack.
Prepare icing, spread over cooled cake. Sprinkle with pecans, if desired.
Icing
* 1 – 8 ounce package cream cheese, softened
* 1 - 8 ounce can crushed pineapple in juice, well drained
* 1 teaspoon vanilla
Combine all ingredients in medium bowl, mix well.
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