Thursday, April 14, 2011

Carrot Pineapple Cake

I was just in the mood to have something sweet today and haven't made a cake in a while so my daughter and I made this one.  She cringed seeing carrots being put into a cake but after it was made, frosted and cooled she devoured a piece then got up and went to the other end of the table and took my husband's cake from him to eat it too.  So I'd say it was a success.  Also you can use canned or fresh pineapple for this recipe, whatever you have on hand.

Carrot Pineapple Cake

2 c. sugar
1 1/3 c. vegetable oil
3 extra-large eggs, (room temp.)
1 tsp. vanilla extract
2 1/2 c. all purpose flour
3 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. salt
1 c. chopped pecans
1 pound grated carrots
1/2 c. diced pineapple

Preheat oven to 350 degrees.  Butter to 9-inch cake pans or line with parchment paper for easy removal.  Cream the sugar, oil and eggs in mixer with paddle attachment until yellow and smooth.  Add in vanilla.  In a separate bowl combine flour, cinnamon, baking soda and salt and whisk to make sure you have no lumps.  Pour into mixer and stop once just combined.  Don't over mix.  Add in your nuts and give a stir.  Divide equally into both cake pans.  Bake approximately 30-40 minutes or until knife comes out clean.  I bake mine about 20 minutes and then check it.  If it is getting to dark you can cover it with foil while it finishes baking so it doesn't burn.  

Cream Cheese Frosting

2 sticks melted butter
6 c. powdered sugar
8 oz. cream cheese (room temp.)
1 tsp. vanilla extract

Add cream cheese and melted butter to mixer bowl with paddle attachment.  Mix until just barely combined.  Add in powdered sugar and vanilla and turn on low for about a minute then turn to medium for another few minutes until creamy and smooth.  If it is too thick you can always add a bit of milk to thin it out.  

Once cake comes out let cool completely before frosting.  Then top with additional nuts if you'd like.  I like to serve this cake cold. 

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