"Pineapple Carrot Cake

By RoketJSquerl

Pineapple Carrot Cake is super moist and has lots of spice flavor. Made in a 9X13-inch pan, it's easy to cut into squares and share. The cake is covered in a rich and creamy cream cheese icing.

Ingredients

• Cake:
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 cup vegetable oil
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups shredded carrots (about 5 to 6)
• 1 (8-ounce) can crushed pineapple, drained
• 1/2 cup chopped pecans
• Frosting:
• 1/2 cup butter (1 stick), softened
• 1 (8-ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1 (16-ounce) package powdered sugar
• 2 tablespoons heavy cream or half-and-half

Preparation

Step 1

Instructions
Preheat oven to 350 degrees and spray a 9x13-inch pan with cooking spray.

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves. Set aside.

In a medium bowl, whisk together oil, brown sugar, granulated sugar, eggs, and vanilla.

Pour wet ingredients into dry ingredients. Stir until combined.

Fold in carrots, pineapple, and pecans. Pour batter into prepared pan.

Bake 40 to 45 minutes. Let cake cool completely.

Using an electric mixer, beat butter and cream cheese until smooth.

Beat in the vanilla.

Beat in powdered sugar 1 cup at a time, adding the 2 tablespoons of cream as needed to thin it.

Spread frosting on cake. Store in refrigerator.