Pineapple Carrot Cake with Cream Cheese Frosting

 

It’s bursting with spice flavor and completed with a dense and tangy blanket of cream cheese frosting on top. 

 

yield: Serves 12-15

 

Ingredients:

• 2 and 1/2 cups (312g) all-purpose flour, spoon & leveled


• 2 teaspoons baking powder


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 and 1/2 teaspoons ground cinnamon


• 1/2 teaspoon EACH ground cloves, ground ginger, + ground nutmeg


• 1 cup canola (240ml) or vegetable oil1


• 1 and 1/4 cup (250g) packed light or dark brown sugar


• 1/3 cup (67g) granulated sugar


• 4 large eggs, at room temperature


• 1 teaspoon pure vanilla extract


• 3 large carrots, grated (about 2 cups)2


• 1 cup (8 ounces) crushed pineapple, drained3


• 1 cup (125g) chopped walnuts

 

 

Cream Cheese Frosting

• 8 ounces (224g) full-fat block cream cheese, softened to room temperature


• 1/2 cup (115g) unsalted butter, softened to room temperature


• 3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed


• 1 teaspoon pure vanilla extract


• 1/8 teaspoon salt

 

 

Directions:

For full directions you can go to sallysbakingaddiction.com.

Share this post