Pineapple Carrot Cake
shared by Jennifer
Details:
-
PT15M
- Prep Time: 15 Minutes PT45M
- Cook Time: 45 Minutes PT1H
- Total Time: 1 Hour
- Difficulty: Novice
- Serves: 12 slices
- Cuisine: American
Preheat oven to 350°F. Spray a 9x13 baking pan with non-stick cooking spray and set aside.In a large mixing bowl, whisk together the flour, baking powder,
For The Carrot Cake
Ingredients:
- 2 cups all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup canola or vegetable oil
- 4 large eggs room temperature
- 1 and 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 1 (8-ounce) can crushed pineapple, drained
- 1 teaspoon pure vanilla extract
- 3 cups grated carrots, lightly packed
- 3/4 cup chopped walnuts
- Optional: 1/2 cup raisins
For The Cream Cheese Frosting
Ingredients:
- 1 (8-ounce) package brick style cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Directions:
- Preheat oven to 350°F. Spray a 9x13 baking pan with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
- In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until fully combined.
- Add the grated carrots and chopped walnuts to the wet ingredients and stir until well combined.
- Add the dry ingredients to the wet ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
- Pour the cake batter into the prepared baking pan and spread around into one even layer.
- Bake at 350°F for 35-45 minutes or until the top of the cake is set and a toothpick inserted into the center of the cake comes out clean. If needed, tent with foil for the last 15-20 minutes of baking to prevent excess browning on top of the cake.
- Remove from the oven, transfer to a wire rack, and allow to cool completely in the pan.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth.
- Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
- Using a knife or an offset spatula, top the cooled carrot cake with the cream cheese frosting. Slice into pieces, serve, and enjoy!