Carrot Cake With Pineapple Cream Cheese Frosting
8
Servings
Servings
20m PT20M
Prep Time
Prep Time
35-40m PT35-40M
Cook Time
Cook Time
55m
Ready In
Ready In
Recipe: #14584
October 14, 2014
Categories: Desserts, Cakes, 13x9 Sheet, 8 or 9 Inch, Vegetables, Carrot, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, One-Pot Meal, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Winter, Oven Bake, Vegetarian, Make it from scratch, Flour more
"I make this cake a day or two before eating. Be careful not to over bake. This comes from Farmhouse Rules. Don't be afraid of the amount of cinnamon! It works."
Original recipe yields 8 servings
Ingredients
- CAKE
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- FROSTING
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Nutritional
- Serving Size: 1 (399.7 g)
- Calories 1510
- Total Fat - 71.3 g
- Saturated Fat - 22.7 g
- Cholesterol - 169.9 mg
- Sodium - 631.2 mg
- Total Carbohydrate - 211.7 g
- Dietary Fiber - 6.3 g
- Sugars - 141.8 g
- Protein - 15.2 g
- Calcium - 299.7 mg
- Iron - 3.5 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.2 mg
Step 1
For the cake: Preheat oven to 350F and grease two 9" round cake pans or 9x13 pan with the butter.
Step 2
In a large bowl, add the sugar, oil, brown sugar and eggs and mix together.
Step 3
Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together.
Step 4
Pour the batter into prepared pan(s)and place on a baking sheet.
Step 5
Bake until toothpick comes out clean, about 35-40 minutes.
Step 6
Place cake on cooling rack for about an hour to completely cool.
Step 7
For the frosting:
Step 8
Beat together the cream cheese, confectioners' sugar, butter and pineapple juice until smooth and incorporated.
Step 9
Frost cake(s)as usual.
Tips & Variations
No special items needed.
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