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Pineapple-Carrot Cake


  • 1 pkg. yellow cake mix
  • 1 can crushed pineapple in juice
  • 3 eggs
  • 2/3 cup oil
  • 1/2 tsp. ground cinnamon
  • 2 cups packaged shredded carrots, chopped
  • 1/2 cup chopped walnuts
  • 1 Tbsp. orange zest
  • 3 cans cream cheese frosting


Preheat oven to 350 degrees F. Butter and flour 2 9 inch round cake pans. At low speed beat cake mix, pineapple, eggs, oil, 1/2 cup water and cinnamon, 30 seconds. Increase speed to medium-high; beat 2 minutes. Add carrots and nuts. Divide batter between pans.


Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes. Remove from pans; cool on racks. Stir zest into frosting. If desired, transfer 3/4 cup mixture to pastry bag fitted with large star tip. Place 1 cake layer on serving plate; spread with 1 cup frosting mixture. Top with remaining cake layer. Spread top and side of cake with remaining frosting mixture. If desired, pipe rosettes onto cake. Garnish with marzipan carrots, if desired.

By Robin

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