Pineapple Carrot Cake
This pineapple carrot cake is super moist and delicious. The frosting is creamy and wonderful. Together, it’s a dessert everyone will want a second serving of. We hope you enjoy it!
Cake Ingredients:
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
2 cups sugar
1 cup olive oil
4 eggs
2 1/2 cups grated carrots-I use a salad shooter, it make this so much easier
1 1/4 cups crushed pineapple, drained
1/2 cup chopped pecans
Cream Cheese Frosting Ingredients:
8 ounces cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 Tablespoon vanilla
Cake Directions:
Sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves into a mixing bowl.
Add sugar, oil, and eggs. Mix well with an electric mixer.
Add carrots and drained pineapple and mix well.
Stir in chopped pecans.
Pour cake batter into a greased 9×13 baking dish. Bake at 350 degrees for 45-50 minutes-until a toothpick comes out clean.
Frosting Directions:
Combine cream cheese, butter, powdered sugar, and vanilla. Mix with an electric mixer until smooth and creamy. Spread on a cooled cake.
Enjoy!!
You may also like these recipes:
Cream Cheese Apple Coffee Cake
White Chocolate Raspberry Brownies
