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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