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Carrot and Pineapple Cake

Carrot and Pineapple Cake

Yield 8 servings

Ingredients

  • For the Cake:
  • 2 cups granulated sugar
  • 1 1/3 cups vegetable oil
  • 3 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup chopped pecans or walnuts
  • 1 pound carrots, grated
  • 1/2 cup crushed pineapple
  • For the Frosting:
  • 3/4 pound cream cheese, at room temperature
  • 1/2 pound unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 pound confectioners' sugar, sifted

Instructions

  1. Preheat oven to 350 degrees F.
  2. Butter 2 (8 - inch) round cake pans. Line with parchment paper, then butter and flour the pans. This is very important. Don't just spray the pans with Baker's Joy. I learned this the hard way once.
  3. Beat the sugar, oil, and eggs together in the bowl f an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 21/2 cups flour, the cinnamon, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients. Fold in the carrots and crushed pineapple. Add to the batter and mix well.
  5. Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
  6. For the frosting, mix cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
  7. Place 1 layer, flat-side-up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chopped pecans or walnuts.

Recipe by About A Mom at https://www.aboutamom.com/carrot-cake/