Carrot And Pineapple Cake
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Granulated Sugar1.333333 cups
Vegetable Oil1 tsp
Pure Vanilla Extract2 tsps
Ground Cinnamon2 tsps
Baking Soda1.5 tsps
Kosher Salt1 cup
Raisin1 cup
Walnut (chopped)450 g
Carrot (grated)1 cup
Pineapple (diced fresh)Directions:
1
Watch how to make this recipe
2
For the decoration: Preheat the oven to 350 degrees F
3
Butter 2 (8-inch) round cake pans
4
Line with parchment paper, then butter and flour the pans
5
For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow
6
Add the vanilla
7
In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt
8
Add the dry ingredients to the wet ingredients
9
Toss the raisins and walnuts with 1 tablespoon flour
10
Fold in the carrots and pineapple
11
Add to the batter and mix well
12
Divide the batter equally between the 2 pans
13
Bake for 55 to 60 minutes, or until a toothpick comes out clean
14
Allow the cakes to cool completely in the pans set over a wire rack
15
For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined
16
Add the sugar and mix until smooth
17
Place 1 layer, flat-side up, on a flat plate or cake pedestal
18
With a knife or offset spatula, spread the top with frosting
19
Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake
20
Decorate with diced pineapple