Delicious cake for any time of day!
Preheat oven to 350F. Grease and flour 2 (9-inch) round pans.
1-1/2 cups butter, divided1 cup packed brown sugar1 cup granulated sugar4 eggs1 can (20 oz.) DOLE Crushed Pineapple, well drained4 cups shredded DOLE Carrots1 cup DOLE Seedless Raisins2 teaspoons vanilla extract
Beat 1 cup butter and sugars until light and fluffy in large bowl. Beat in eggs. Fold in crushed pineapple, carrots, raisins and vanilla.
3 cups all-purpose flour2 teaspoons baking soda1 teaspoon ground cinnamon1 teaspoon ground ginger1/2 teaspoon salt
Stir together flour, baking soda, cinnamon, ginger and salt in medium bowl. Gradually add to pineapple mixture and fold until well blended. Pour into prepared pans.
Bake 35 to 40 minutes or until toothpick inserted comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely on wire racks.
1/2 cup butter1 package (8 oz.) cream cheese, softened1-1/2 cups powdered sugar1 teaspoon grated lemon peel1 tablespoon lemon juice
Beat cream cheese with remaining 1/2 cup butter until smooth. Beat in powdered sugar, lemon peel and juice until smooth. Frost completely cooled cake. Garnish with additional crushed pineapple and grated carrots, if desired.
NOTE: Cake can be baked in 13 x 9-inch pan. Bake as above 50 to 60 minutes. Cool completely in pan on wire rack.
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