Carrot Pineapple Cake
This cake is perfect for carrot cake lovers who are looking for something new! The recipe came from my Gram’s friend Alice, who always made excellent cakes. Of course, the recipe card doesn’t say what size pan to use or what sort of frosting to put on it so I guessed on the pan and decided to use a cream cheese frosting and it is delish!
This batter comes together so nicely with the mixture of pineapple juice, crushed pineapple, and carrots. Nice and *moist*!
Look at that crumb!
Carrot Pineapple Cake with Cream Cheese Frosting
A delicious variation on the traditional carrot cake!
Equipment
- 1 10-inch Springform Pan
Ingredients
Carrot Pineapple Cake:
- 2 cups all-purpose flour
- 1 ⅓ cups sugar
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 1 cup vegetable oil
- ⅓ cup pineapple juice
- 1 tsp vanilla extract
- 1 ⅓ cups raw carrots, grated
- ⅓ cup crushed pineapple, drained
- ¾ cup walnuts, chopped
Cream Cheese Frosting
- ½ cup unsalted butter at room temperature
- 8 oz cream cheese at room temperature
- 1 ⅔ cup confectioners sugar
- 1 tsp vanilla extract
Instructions
For the Cake:
- Preheat oven to 325℉.
- Grease and flour pan, or line with parchment paper.
- Mix together flour, sugar, cinnamon, baking soda, and salt.
- Drain the crushed pineapple and reserve the juice.
- In a separate bowl, beat together eggs, oil, pineapple juice, and vanilla extract.
- Add the dry ingredients to the wet mixture and beat on low speed just until combined.
- Fold in carrots, crushed pineapple, and walnuts, and pour into prepared pan.
- Bake for about 50-60 minutes or until toothpick/tester comes out clean.
- Cool in pan for 10 minutes before un-molding, and cool completely before frosting.
For the Frosting
- Beat the butter and cream cheese until light and fluffy.
- Add the confectioners sugar and beat until combined.
- Add vanilla and mix to combine.
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