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Byron's Dutch Oven Recipes

Carrot Pineapple Cake

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
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

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