Carrot-Pineapple Cake
Wine Recommendation
La Marca Prosecco
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp ground nutmeg
- 1½ cups vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 2 cups grated carrots
- 1 (8-oz) can crushed pineapple, drained
- 1 (8-oz) block cream cheese, softened
- 1 cup butter, softened
- 7 cups powdered sugar
- 1 Tbsp vanilla extract
- 2 cups pecan halves, finely chopped
Instructions
- Preheat oven to 350°F. Whisk together flour, baking power, cinnamon, baking soda, salt, and nutmeg in a bowl.
- Beat oil, granulated sugar, eggs, and carrots in a large bowl at medium speed with an electric mixer until blended. Gradually beat in flour mixture until blended. Stir in carrots and pineapple.
- Spoon batter into 3 (9-inch) round cake pans coated with baking spray with flour. Bake 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks.
- Meanwhile, beat cream cheese and butter in a large bowl at medium speed until fluffy. Gradually add powdered sugar, beating until blended. Beat in vanilla.
- Spread frosting in between layers and on top and sides of cake. Garnish sides of cake with nuts. Store cake in refrigerator.
Nutritional Information
| Main | Total | |
| Servings | 16 | |
| Calories |
810
|
810
|
| Fat (g) | 48 | 48 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 6 | 6 |
| Carb (g) | 96 | 96 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 450 | 450 |
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