Carrot Cake Recipe with Pineapples and Cream Cheese Frosting
Introducing an incredibly moist Carrot Cake featuring the delightful addition of pineapples and topped with luscious cream cheese frosting. This cake is ideal for celebrating Easter or enjoying any day of the year!
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Ingredients
- 3/4 cup all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 2 tablespoons canola oil
- 2 large eggs
- 1 1/2 tsp vanilla
- 2 cups grated carrots
- 20 ounce can crushed pineapple in juice
- 1/2 cup chopped walnuts
- 8 oz 1/3 fat Philadelphia Cream Cheese
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1/4 cup flaked sweetened coconut
- 3/4 cup whole wheat flour
Instructions
- 1
Begin by setting your oven temperature to 350°F (175°C).
- 2
In a sizable mixing bowl, blend together the flour, granulated sugar, shredded coconut, baking soda, salt, and spices; whisk thoroughly to combine.
- 3
In a separate medium bowl, whisk together the vegetable oil, eggs, and vanilla extract until well mixed.
- 4
Incorporate the grated carrots and crushed pineapple into the wet mixture; stir until everything is evenly combined.
- 5
Gradually combine the wet mixture with the dry ingredients, mixing until a thick batter forms. It may seem dry at first, but continue folding until it is fully integrated. Gently fold in 1/4 cup of the chopped nuts.
- 6
Pour the batter into an 8-inch by 3-inch cake pan that has been sprayed with cooking spray.
- 7
Place the pan in the preheated oven and bake for approximately 40 to 50 minutes, depending on your pan size, or until a toothpick inserted into the center comes out clean and the edges of the cake begin to separate from the pan. Allow the cake to cool completely on a wire rack.
- 8
For the frosting, combine the cream cheese, powdered sugar, and vanilla extract in a mixing bowl and beat until the mixture is smooth and creamy. Spread the icing generously over the top of the cooled cake.
- 9
Top the frosted cake with the remaining chopped walnuts for garnish.