Recipe finder
Best Carrot-Pineapple Cake
- Makes: 14 servings
- Bake 30 mins to 35 mins
Ingredients
-
2
cups
sifted cake flour
-
1 3/4
cups
sugar
-
1
tablespoon
ground cinnamon
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
1/2
teaspoon
salt
-
1/2
teaspoon
ground allspice
-
1 1/4
cups
finely shredded carrot
-
1
8 1/4 -
ounce can
crushed pineapple (syrup pack)
-
3/4
cup
mayonnaise
-
4
eggs
-
1
cup
chopped walnuts, toasted
-
Cream Cheese Frosting (recipe follows)
Directions
- Grease and flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans. Set the pans aside.
- In a large mixing bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, salt and allspice. Add carrot, undrained pineapple, mayonnaise and eggs. Beat with an electric mixer on low speed till moistened. Beat on medium speed for 2 minutes, scraping bowl occasionally. By hand, stir in walnuts.
- Pour the batter into the prepared pans. Bake in a 350 degree F oven for 30 to 35 minutes or till a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Loosen sides. Remove cakes from pans. Cool thoroughly on wire racks.
- To assemble, place 1 cake layer on a serving plate. Spread layer with about 1/2 cup of the Cream Cheese Frosting. Top with second layer. Spread top and sides with the remaining frosting. Store, covered, in refrigerator. Makes 14 servings.
Cream Cheese Frosting
Ingredients
- 1
8 -
ounce
package
cream cheese, softened
- 1/2
cup
unsalted butter, softened
- 2
teaspoons
vanilla
- 4
cups
sifted powdered sugar
Directions
- In a large mixing bowl, beat cream cheese, butter, and vanilla with an electric mixer on medium speed till light and fluffy. Gradually beat in enough powdered sugar (about 4 cups) to make a frosting of spreading consistency. Makes 3-1/2 cups.
Nutrition Facts
(Best Carrot-Pineapple Cake)
Servings Per Recipe 14, carb. (g) 72, Fat, total (g) 29, chol. (mg) 104, pro. (g) 6, sodium (mg) 340, cal. (kcal) 562, fiber (g) 2