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Carrot Pineapple Cake

Carrot Pineapple Cake

Manny
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Filipino
Servings 4 servings

Ingredients
  

  • 1 1/2 cups salad oil or 1 cup butter and 1/2 cup oil
  • 2 1/2 cups sugar
  • 4 eggs separated
  • 5 tbsp. hot water
  • 2 1/2 cups sifted all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1 tsp. ground cinnamon
  • 1 cup freshly grated carrots
  • 1 cup crushed pineapple drained
  • 1 cup chopped walnuts

Cream Cheese Frosting

  • 1/3 cup margarine
  • 1 can-14 ounce 1/2 cup package cream cheese
  • 1 tsp. vanilla extract
  • 2 cups sifted powdered sugar

Butter - Rum Sauce

  • 1/4 cup water
  • 1/2 cup rum
  • 1 cup 200 gram sugar
  • 1/4 cup 56 gram butter

Instructions
 

  • Preheat oven to 325 °F. Grease and lightly flour a 9-inch tube pan (or two 9 x 1-1/2 inch round baking pans or a 13 x 9 x 2 inch baking pan).
  • Cream oil and 2 cups of the sugar until blended. Add egg yolks one at a time, beating well after each addition. Beat in hot water.
  • Sift dry ingredients together, beat into egg mixture. Stir in carrots, pineapple, and walnuts.
  • Beat egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff.
  • Fold into batter. Pour into prepared pan. Bake 60-70 minutes (tube pan), 30-40 minutes (round pans) or 50-60 minutes (rectangular pan) or until cake tests done.
  • When cool, frost with Cream Cheese Frosting or brush with Butter Rum Sauce.

For the Cream Cheese Frosting

  • Cream margarine and cream cheese together until soft and smooth. Add vanilla. Add powdered sugar gradually and beat until it becomes spreading consistency.

For the Butter - Rum Sauce

  • In a saucepan, mix water, rum and sugar and bring to a boil until sugar dissolves. Remove from fire and stir in butter until melted.