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Carrot and Pineapple Cake

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Carrot and Pineapple Cake 0 Picture

Ingredients

  • For the cake:
  • nocoupons
  • 2 2 2 cups granulated sugar
  • 1 1/3 1 1/3 1/3 cups vegetable oil
  • 3 3 3 extra-large eggs, at room temperature
  • 1 1 1 teaspoon pure vanilla extract
  • 2 1/2 2 1/2 1 cups plus 1 tablespoon all-purpose flour, divided
  • 2 2 2 teaspoons ground cinnamon
  • 2 2 2 teaspoons baking soda
  • 1 1/2 1 1/2 1/2 teaspoons kosher salt
  • 1 1 1 cup raisins
  • 1 1 1 cup chopped walnuts
  • 1 1 1 pound carrots, grated
  • 1/2 1/2 1/2 cup diced fresh pineapple
  • For the frosting:
  • nocoupons
  • 3/4 3/4 3/4 pound cream cheese, at room temperature
  • 1/2 1/2 1/2 pound unsalted butter, at room temperature
  • 1 1 1 teaspoon pure vanilla extract
  • 1 1 1 pound confectioners' sugar, sifted
  • For the decoration:
  • nocoupons
  • 1/2 1/2 1/2 cup diced fresh pineapple
  • Directions
  • to 350 oven to 350 degrees F.
  • 2 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
  • For the cake:
  • 2 1/2 sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
  • to 1 to ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
  • 2 55 to 60 to 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.
  • For the frosting:
  • Mix the 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.

Details

Preparation

Step 1

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