Carrot-Pineapple-Date Cake with Lemon Icing

Categories: cake

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. cinnamon
• 2 tsp. baking soda
• 2 cups sugar
• 2 eggs
• 2 tsp. vanilla
• 1 cup vegetable oil
• 2 cups shredded carrots
• 1 cup crushed, drained pineapple
• 1/2 cup pitted dates
• icing: 1 14-oz. can sweetened condensed milk
• Grated zest and juice of 2 lemons

Directions

1. In a large mixing bowl, combine the sugar, oil, vanilla and eggs; beat well. Sift together flour, baking soda and salt. Add to the creamed mixture, blending well. Stir in the carrots, pineapple and dates. Preheat oven to 350 degrees. Grease and flour a 9 x13 inch pan or 11-inch round cake pan. Pour batter into pan and spread evenly. Bake for 50 to 60 minutes.
2. In a small mixing bowl, combine sweetened condensed milk, lemon zest, and fresh lemon juice. Mixture will seem runny at first, but magically thickens a bit in a few minutes. Spread icing over cooled cake.

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