Pineapple Carrot Cake with Cream Cheese Frosting
A moist, sweet carrot-pineapple cake with a light cream cheese frosting.
This is a delicious, moist cake — one of my favorites! It’s easy to make and tastes so yummy!
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Yield: 9 servings
Ingredients:
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2/3 cup oil
- 2 eggs
- 1 cup (packed) finely shredded carrot
- 1/2 cup crushed pineapple (with juice)
Frosting Ingredients:
- 3 ounces cream cheese, softened
- 1 tablespon butter, softened
- 1 teaspoon vanilla
- 2 cups sifted powdered sugar
- milk, as needed
- 1/2 cup chopped pecans, optional
Instructions:
- 1. To make the cake, sift dry ingredients together in a large bowl.
- 2. Add wet ingredients and mix on medium speed for 2 minutes.
- 3. Pour batter into a greased and floured 9×9-inch baking pan.
- 4. Bake at 350 degrees for 35 minutes or until cake tests done.
- 5. Cool 10 minutes on wire rack, and then remove from pan. Cover with a clean towel and frost when cool.
- 6. To make frosting, beat cream cheese, butter, and vanilla until fluffy. Add powdered sugar. Beat, adding a little milk as needed to achieve desired consistency. Sprinkle chopped pecans over the frosted cake, if desired.
Additional Notes:
To make a 9×13-inch cake, increase the ingredient measurements by 50% (i.e. 1.5 times the recipe).
