Serves: 5
Total Calories: 1,542
Cream shortening and sugar. Add eggs, one at a time. Sift flour, soda, cinnamon, and salt together. Add pineapple, grated carrots, and pecans. Bake at 350° for about one hour in a tube pan.
Topping:
Combine butter and cream cheese. Add powdered sugar, mixing until smooth. Add vanilla and nuts. Spread on cake.
This Carrot-Pineapple Cake recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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