Carrot Pineapple Cake | Midwest Living

Carrot Pineapple Cake

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Carrot Pineapple Cake

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  • Makes: 12 servings
  • Prep 35 mins
  • Slow Cook 2 hrs on high-heat setting
  • Cool 10 mins to 15 mins

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No one will believe you baked this beautiful, moist cake in your slow-cooker! The homemade cream-cheese frosting is lusciously delicious, but you can substitute canned frosting in a pinch.

Ingredients

  • Nonstick cooking spray
  • 2 1/2 cups all-purpose flour
  • 1/2 cup quick-cooking rolled oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 cups finely shredded carrots
  • 1 8 - ounce can pineapple tidbits, drained
  • 1/2 cup chopped, toasted walnuts
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 8 - ounce package cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 2 3/4-3 cups powdered sugar

Directions

  1. Cut parchment paper to fit in the bottom of a 4-quart slow cooker; coat paper and sides of cooker with cooking spray. In a very large bowl stir together the flour, oats, baking powder, salt, and cinnamon. Stir in carrots, pineapple and walnuts; set aside.
  2. In a medium bowl, whisk together granulated sugar, milk, melted butter, eggs and 1 teaspoon vanilla until combined. Add sugar mixture all at once to flour mixture. Stir just until moistened. Spoon into prepared slow cooker.
  3. Cover and cook on high-heat setting for 2 hours (a long wooden pick inserted near the center should come out clean). If possible, carefully give crock liner a half-turn after 1 hour of cooking-do not remove lid. Turn off slow cooker. Carefully remove lid so condensation from lid does not drip on cake. Cover top of slow cooker completely with paper towels; place lid on top. Cool for 10 to 15 minutes. Run a knife around edges of cake. Carefully invert cake onto a wire cooling rack; turn cake top-side up. Cool completely on wire rack.
  4. For frosting: In a large bowl beat cream cheese, 1/4 cup butter and 1/2 teaspoon vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency*. Spread generously over top of cooled cake.

Tip

  • * Or, use 1 16-ounce can cream cheese frosting.

Nutrition Facts

(Carrot Pineapple Cake)

Servings Per Recipe 12, Fat, total (g) 19, cal. (kcal) 480, iron (mg) 2, Thiamin (mg) 0, vit. C (mg) 2, Monosaturated fat (g) 5, Riboflavin (mg) 0, Polyunsaturated fat (g) 3, Niacin (mg) 2, sat. fat (g) 10, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 72, Folate (µg) 59, sugar (g) 48, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 379, pro. (g) 6, chol. (mg) 73, Potassium (mg) 106, Trans fatty acid (g) 0, calcium (mg) 109, fiber (g) 2, vit. A (IU) 549

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