Carrot Pineapple Cake
Ingredients
The cake
-
2¼
cups
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
cinnamon, ground
-
1
teaspoon
allspice
-
1
teaspoon
nutmeg
-
½
teaspoon
salt
-
4
large
eggs
-
¾
cup
granulated sugar
-
¾
cup
light brown sugar
-
4
ounces
butter, melted
-
¼
cup
sour cream or Greek yogurt
-
½
cup
canola oil
-
1
tablespoon
orange zest, grated
-
2
teaspoons
vanilla extract
-
⅔
cup
crushed pineapple
-
2
cups
carrots, grated and squeezed
-
½
cup
raisins (optional)
The frosting
-
4
ounces
unsalted butter, softened
-
8
ounces
cream cheese, softened
-
4-6
cups
powdered sugar
-
1
teaspoon
vanilla extract
-
1-1½
cup
toasted coconut (optional garnish)
Instructions
- Preheat the oven to 160°C/325°F and grease a 10-inch pan.
- Combine the dry ingredients and set aside.
- Beat the eggs until creamy, then gradually add sugars and continue beating.
- Mix in butter, sour cream, oil, orange zest, and vanilla.
- Combine the wet and dry ingredients, then stir in pineapple, carrots, and raisins.
- Pour the batter into the prepared pan and bake for 45-55 minutes.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the frosting, beat butter and cream cheese, then add powdered sugar until smooth.
- Spread the frosting over the cooled cake and sprinkle with toasted coconut.
Nutrition Facts (estimated)
Servings
10-12
Calories
699
Total fat
26g
Total carbohydrates
33g
Total protein
110g
Sodium
557mg
Cholesterol
384mg
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