Pineapple Carrot Cake
Ingredients
The cake
-
2½
cups
all-purpose flour
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
1½
teaspoons
ground cinnamon
-
½
teaspoon
ground cloves
-
½
teaspoon
ground ginger
-
½
teaspoon
ground nutmeg
-
1
cup
canola or vegetable oil
-
1¼
cups
packed light or dark brown sugar
-
⅓
cup
granulated sugar
-
4
large
eggs
-
1
teaspoon
pure vanilla extract
-
2
cups
shredded carrots
-
1
cup
crushed pineapple
-
1
cup
chopped walnuts
The frosting
-
8
ounces
full-fat brick cream cheese
-
½
cup
unsalted butter
-
3
cups
confectioners’ sugar
-
1
teaspoon
pure vanilla extract
-
⅛
teaspoon
salt
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and other spices.
- In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until combined. Fold in the carrots, pineapple, and walnuts.
- Spread the batter into the prepared pan and bake for 45-55 minutes, checking for doneness with a toothpick.
- Once baked, cool the cake completely on a wire rack.
- For the frosting, beat the cream cheese and butter until smooth, then add the confectioners’ sugar, vanilla, and salt. Mix until creamy.
- Spread the frosting over the cooled cake and refrigerate for 30 minutes before serving.
Nutrition Facts (estimated)
Servings
12-15
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
3g
Sodium
300mg
Cholesterol
50mg
You might also like