David's Favorite Carrot Cake With Pineapple Cream Cheese Frosting
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
62
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Butter1.5 cups
Granulated Sugar1 cup
Canola Oil1 cup
Light Brown Sugar4 large
Egg (lightly beaten)3 cups
Unbleached All-Purpose Flour1.5 cups
Shredded Carrots1.5 cups
Shredded Coconut3 tbsps
Ground Cinnamon1 tbsp
Almond Extract1 tbsp
Baking Powder1 tsp
Salt3 cups
Sugar (confectioners')Directions:
1
Watch how to make this recipe
2
For the cake: Preheat the oven to 350 degrees F
3
Grease two 9-inch cake pans with the butter
4
In a large bowl, add the granulated sugar, oil, brown sugar and eggs and mix together
5
Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together
6
Pour the batter into the prepared pans and place the pans on a baking sheet
7
Bake until a toothpick inserted into the centers comes out clean, about 40 minutes
8
Place the cakes on a cooling rack until completely cooled, about an hour
9
For the frosting: Meanwhile, in a stand mixer fitted with a paddle attachment, add the cream cheese, confectioners' sugar, butter and pineapple juice
10
Mix until smooth and incorporated
11
To frost the cake: Carefully remove the cooled cakes from the pans
12
Using an offset spatula, place a dollop of the frosting on the cake stand and spread to create a sticky base
13
Place one layer on the frosting on the cake stand
14
Thickly frost the entire top of the cake and place the other layer atop the now frosted one
15
Beginning with the top of the new layer, frost generously
16
Place a large dollop of frosting on the side of the cake and spin the cake to evenly frost the sides
17
Garnish with the remaining walnuts