Is there anything better than a thick, moist slice of carrot cake topped with oodles of melt-in-your-mouth cream cheese frosting?
No, I didn’t think so.
This ones got it all – Coconut, Pineapple, Carrots, Raisins, and Walnuts. It is seriously and ridiculously moist and amazing.
PINEAPPLE CARROT CAKE
(You can halve this recipe and make it in a 8×8 inch pan)
Cake:
2 cups all-purpose flour
1/2 teaspoons baking soda
1 teaspoon all spice
½ teaspoon cloves
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups grated carrots
1 cup raisins
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
Frosting:
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners’ sugar
A few drops vanilla extract or rum
1. Preheat oven to 350°F. Remove butter and cream cheese from refrigerator and allow to warm up to room temperature 30 minutes in advance.
2. Butter and flour a 9×13 inch pan.
3. Wash, peel, and grate the carrots.
4. Sift together flour, baking soda, baking powder and salt. Stir in cinnamon.
5. Beat the eggs, add the sugar. Add the flour mixture to the egg mixture gradually. Add oil and vanilla. Beat for 1 minute at medium speed of electric mixer.
6. Using a wooden spoon stir in the grated carrots, coconut, crushed pineapple and finally the walnuts. Mix well and pour into pan.
7. Bake at 350°F for approximately 45 minutes or until cake is no longer moist in center and begins to pull away from edges of pan. (The toothpick test won’t work on this cake!).
8. To prepare frosting, beat cream cheese with butter and a few drops vanilla extract or rum; when completely mixed, beat in the confectioners’ sugar until the frosting is a spreadable consistency. Frost cake while still slightly warm.
Categories: Recipes and Food
Lift and Simmer 