Ingredients for Carrot Pineapple Cake With Cream Cheese Frosting
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- 4 large eggs
- Cake Flour
- Baking Soda
- Baking Powder
- Nuts
- Cinnamon
- Salt
- 2 teaspoons vanilla extract
- Carrots
- Crushed Pineapple
- 4 cups powdered sugar
- Butter
- 16 ounces cream cheese (softened)
- Milk (to thin frosting)
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How to Make Carrot Pineapple Cake With Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 ½ cups granulated sugar and 1 cup vegetable oil until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon ground cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 2 teaspoons vanilla extract.
- Add 2 cups grated carrots and 1 cup chopped walnuts or pecans.
- Add 1 (20 ounce) can crushed pineapple, drained.
- Pour batter into the prepared pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting: In a medium bowl, beat together 16 ounces cream cheese (softened), ½ cup (1 stick) unsalted butter (softened), and 4 cups powdered sugar until smooth and creamy.
- Add milk, 1 tablespoon at a time, until desired consistency is reached.
- Frost the cooled cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
345g
Fat
88g
Carbs
40g
