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Byron's Dutch Oven Cooking Page

Byron's 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.

Serves: 12-15

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