Carrot Cake with Pineapple
Carrot Pineapple Cake is a tender, moist cake full of nuts and warm spices and topped with a creamy cream cheese frosting.
Servings: 12
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Equipment
- mini-chopper
Ingredients
DRY INGREDIENTS
- 2 ¾ c. unbleached flour
- 2 T. cornstarch
- 2 c. sugar
- 2 ½ tsp. baking powder
- ½ tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. salt
- ½ tsp. clove
- ½ tsp. nutmeg
WET INGREDIENTS
- ⅔ c. oil
- ½ c. butter room temp
- 4 eggs
- 1 c. crushed pineapple (drained) save to use
- 2 ½ c. carrots shredded
- ¼ c. buttermilk or pineapple juice from can
- 1 T. vanilla
FROSTING
- 8 oz. cream cheese room temp
- ½ c. butter room temp
- 3 ½ c. confectioners sugar
- 1 T. vanilla
- ½ c. pecans chopped
Instructions
PREP
- Preheat oven to 350°. Prepare 9” x 13” pan by spraying with cooking oil spray and flour lightly. Whisk together dry ingredients in bowl and set aside. Finely grate carrots and set aside. Finely chop nuts and set aside. Place butter and cream cheese on counter to soften.
CAKE BATTER
- Place dry ingredients into the mixer.
- Add oil, butter, eggs, carrots, pineapple, buttermilk, and blend until just combined.
- Pour batter into greased pan and spread evenly with off-set spatula.
BAKE
- Bake at 350° for about 35 minutes or until a toothpick placed in center comes out clean. Allow cake to cool before adding frosting.
CREAM CHEESE FROSTING
- In a mixer, cream together cream cheese and butter until light and fluffy.
- Add confectioners sugar and vanilla. Stir in pecans.
ASSEMBLE CAKE
- Use an off-set spatula to spread the frosting on the top of the cake Place a couple of whole pecans on the top center of the cake.