Pineapple Carrot Cake with Cream Cheese Frosting

🧂 Ingredients

• 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 pound carrots

  grated
• 1/2 cup crushed pineapple
• 1 cup chopped pecans or walnuts
• 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.

Nutrition Info