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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Carrot Cake with Pineapple

The carrots and pineapple work together to keep this cake moist and more vibrant tasting than traditional carrot cake.

Ingredients

For 4 people

Recipe

  • 2 cup(s) all-purpose flour
  • 2 teaspoon(s) baking soda
  • 1 teaspoon(s) baking powder
  • 1 teaspoon(s) salt
  • 2 teaspoon(s) cinnamon
  • 2 cup(s) sugar
  • 1 cup(s) vegetable oil
  • 3 eggs
  • 1 teaspoon(s) vanilla
  • 2 cup(s) shredded carrots
  • 1 cup(s) flaked coconut
  • 1 cup(s) chopped walnuts
  • 1 (8 ounce) can crushed pineapple, drained

Carrot Cake with Pineapple Directions

  1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan or a loaf pan(adding maybe 10 minutes to total cooking time).
  2. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
  3. Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
  4. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
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