Carrot Cake With Pineapple Cream Cheese Frosting
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."
- 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
For the cake: Preheat oven to 350F and grease two 9" round cake pans or 9x13 pan with the butter.
In a large bowl, add the sugar, oil, brown sugar and eggs and mix together.
Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together.
Pour the batter into prepared pan(s)and place on a baking sheet.
Bake until toothpick comes out clean, about 35-40 minutes.
Place cake on cooling rack for about an hour to completely cool.
For the frosting:
Beat together the cream cheese, confectioners' sugar, butter and pineapple juice until smooth and incorporated.
Frost cake(s)as usual.
Tips & Variations
No special items needed.