Best Carrot-Pineapple Cake

By lmeyer

Ingredients

• Frosting:
• 2 c. sifted cake flour
• 1 3/4 c. sugar
• 1 tbsp. ground cinnamon
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. ground allspice
• 1 1/4 c. finely shredded carrot
• 1 8 1/4-oz. can crushed pineapple (syrup pack)
• 3/4 c. mayonnaise
• 4 eggs
• 1 c. chopped walnuts, toasted
• 8 ounces cream cheese, softened
• 2 tsp vanilla
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar

Preparation

Step 1

Grease and flour two 8x1 1/2-inch or 9x1/2-inch round baking pans. Set the prepared baking pans aside.

In a large mixing bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, salt and allspice. Add carrot, undrained pineapple, mayonnaise and eggs. Beat with an electric mixer on low speed till moistened. Beat on medium speed for 2 minutes, scraping the bowl occasionally. Stir in the walnuts by hand. Pour the batter into the prepared pans. Bake in a 350 degrees oven for 30 to 35 minutes or till a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Loosen sides. Remove cakes from pans. Cool cake layers thoroughly on wire racks.

To assemble, place 1 cake layer on a serving plate. Spread layer with about 1/2 cup of the Cream Cheese Frosting. Top with second layer. Spread top and sides with the remaining frosting. Store the frosted cake, covered, in the refrigerator.

Cream Cheese Frosting: In a large mixing bowl, beat cream cheese, butter and vanilla with an electric mixer on medium speed till light and fluffy. Gradually beat in enough sifted powdered sugar (about 4 cups) to make a frosting of spreading consistency