Pineapple Carrot Cake

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
  • 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:

  1. Preheat oven to 350°F. Spray a 9x13 baking pan with non-stick cooking spray and set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
  3. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until fully combined.
  4. Add the grated carrots and chopped walnuts to the wet ingredients and stir until well combined.
  5. 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.
  6. Pour the cake batter into the prepared baking pan and spread around into one even layer.
  7. 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.
  8. Remove from the oven, transfer to a wire rack, and allow to cool completely in the pan.
  9. 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.
  10. 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.
  11. Using a knife or an offset spatula, top the cooled carrot cake with the cream cheese frosting. Slice into pieces, serve, and enjoy!