Pineapple Carrot Cake
“This moist cake with cream cheese frosting is the best I’ve ever eaten. It’s so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated.” —Jeanette McKenna, Vero Beach, Florida
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
|12servings||20minutes||35minutes + cooling|
|35minutes + cooling|
- 2 cups all-purpose flour
- 2 cups sugar
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp salt
- 1-1/2 cups canola oil
- 4 large eggs room temperature
- 3 jars carrot baby food 4 ounces each
- 1 can crushed pineapple drained, 8 ounces
- 1/2 cup chopped walnuts
- 1 package cream cheese softened, 8 ounces
- 1/2 cup butter softened
- 1 tsp vanilla extract
- 3-3/4 cups confectioner's sugar
- additional chopped walnuts and edible blossoms optional
- In a bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts and blossoms if desired. Store in the refrigerator.
1 slice: 798 calories, 46g fat (13g saturated fat), 112mg cholesterol, 569mg sodium, 92g carbohydrate (70g sugars, 1g fiber), 7g protein.