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Dutch Oven Recipes > Carrot Pineapple Cake |
Cake | |||
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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 |
Frosting | |||
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 [ Back ] |
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