Pineapple Carrot Cakes - Decadent Easter Recipe
The next time you need a sheet cake (or two) to feed a crowd you can rely on this Pineapple Carrot Cake to satisfy everyone's dessert cravings!
Ingredients
| Grated carrot | 3 Cup (48 tbs) | |
| All purpose flour | 2 Cup (32 tbs) | |
| Sugar | 2 Cup (32 tbs) | |
| Baking soda | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Eggs | 4 Large | |
| Vegetable oil | 1 1/2 Cup (24 tbs) | |
| Vanilla extract | 1 1/2 Teaspoon | |
| Canned crushed pineapple with juice | 8 Ounce ((1 can)) | |
| Chopped pecans | 3/4 Cup (12 tbs) | |
| Cream cheese | 8 Ounce ((1 package, at room temperature or softened)) | |
| Unsalted butter | 1/2 Cup (8 tbs) ((at room temperature or softened)) | |
| Vanilla extract | 1 1/2 Teaspoon | |
| Powdered sugar | 3 1/2 Cup (56 tbs) |
Directions
GETTING READY:
Preheat oven to 350°F.
Grease and flour cake pan and keep it ready.
MAKING:
In a bowl, combine carrots, flour, sugar, baking soda, salt, cinnamon and mix well.
Add eggs, oil, vanilla extract, pineapple, pecans and stir until combined.
Pour batter into prepared cake pan and pop into oven.
Bake for 35-40 minutes.
Once done, allow to cool completely.
For frosting, beat cream cheese in an electric mixer with paddle attachment.
Add butter, vanilla extract and beat well.
Add powdered sugar and beat well.
Frost the cake with prepared frosting.
SERVING:
Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 548Calories from Fat 285
% Daily Value*
Total Fat 32 g49.2%
Saturated Fat 8 g40%
Trans Fat 0 g
Cholesterol
Sodium 275 mg11.46%
Total Carbohydrates 62 g20.7%
Dietary Fiber 1 g4%
Sugars 48 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
