Carrot pineapple cake recipe

Carrot Pineapple Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delicious carrot pineapple cake recipe combines the sweet and tangy flavors of carrots and pineapple to create a moist and flavorful dessert. With the perfect balance of sweetness and a hint of spice, this cake is sure to be a hit at any gathering. The recipe is easy to follow, making it a great option for both experienced bakers and beginners. The combination of grated carrots and crushed pineapple adds a unique texture and taste to the cake, while the cream cheese frosting adds a creamy and decadent touch.

Keywords: carrot pineapple cake, dessert, moist, cream cheese frosting, easy recipe.

Carrot pineapple cake recipe details

Carrot pineapple cake recipe, recipe Rating: 4.6
Number of votes:107

Ingredients

1-1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon allspice

2/3 cup cooking oil

2 eggs

1 cup finely shredded raw carrot

1/2 cup crushed pineapple (with syrup)

1 teaspoon vanilla

Cream Cheese Frosting Ingredients

One 8-ounce package cream cheese at room temperature

1/4 cup butter at room temperature

2 teaspoons vanilla

1 pound confectioners’ sugar (sift if lumpy)

Instructions:

This is my mother-in-law’s recipe. I think it is the best carrot cake recipe.… Eleanor Damico

Cake: In large mixer bowl, stir together dry ingredients. Add oil, eggs, carrot, pineapple, and vanilla. Mix until all ingredients are moistened. Beat with electric mixer 2 minutes at medium speed. Pour batter into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake in 350-degree oven about 35 minutes.

Frosting: Cream butter and cream cheese thoroughly and add vanilla. Gradually beat in sugar. For good spreading consistency, frosting can be thickened by adding more confectioners’ sugar or thinned by adding milk.

Notes from the Innkeeper: I generally double the recipe and put in a 12 x 15-inch pan. If you double the cake recipe, don’t double the frosting recipe. In fact, if you make a single cake recipe, I would only make half the frosting recipe. If you don’t like the spices after you make the cake, leave some out the next time. I use less sugar and pineapple in its own juice.