|Dutch Oven Recipes > Carrot Pineapple Cake|
|1 1/2||cups vegetable oil||3||cups all purpose flour|
|2||cups sugar||2||tsp. baking soda|
|3||eggs||2||tsp. baking powder|
|2 1/2||cups grated carrots||1||tsp. cinnamon|
|1||cup crushed pineapple||1||tsp. salt|
|1||Tbs. grated orange peel||1/2||cup flaked coconut|
|2||tsp. vanilla||1||cup chopped nuts|
|8||oz. brick cream cheese; softened||1||tsp. vanilla|
|1/2||cup butter; room temperature||1/2||cup crushed pineapple; well drained|
|3||cups powdered sugar|
Prepare Batter: In a large bowl mix together oil, sugar, eggs, carrots, pineapple, orange peel, and vanilla. In a separate bowl sift together flour, baking soda, baking powder, cinnamon, and salt. Stir flour mixture into wet ingredients then stir in coconut and nuts.
Bake: Grease and flour the bottom and sides of a 12" Dutch oven. Pour batter into Dutch oven and spread evenly to sides. Bake using 8-10 coals bottom and 14-16 coals top for 45-60 minutes or until toothpick inserted into center of cake comes out clean. For best results rotate oven and lid 90° in opposite directions every 15 minutes while baking. Allow cake to cool in pan for 15 minutes. Invert cake onto a cooling rack and finish cooling. Cut cake in half horizontally. Separate halves.
Prepare Frosting: Cream together all ingredients. Transfer 1/3 of the frosting to another bowl and stir in pineapple.
Assemble Cake: Set 1 cake layer on a plate cut side up. Spread the pineapple frosting across top of cake half. Top with second cake layer, cut side down. Frost top and sides with remaining frosting.
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