Side Pannel
Pineapple Pecan Carrot Cake
Pineapple Pecan Carrot Cake
- Recipe Submitted by maryjosh on 01/25/2019
Ingredients List
- carrot cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 cup canola or vegetable oil
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded carrots (about 5-6 carrots)
- 1 can (8 ounces) crushed pineapple, drained
- 1 cup chopped pecans, divided
- cream cheese frosting:
- 1/2 cup (1 stick) butter, softened
- 1 bar (8 ounces) full-fat cream cheese
- 3 1/2 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
Directions
Preheat the oven to 350° and spray a 9x13 baking dish with cooking spray. Set aside.
In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg together in a large bowl. Set aside.
In a separate bowl, whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together.
Pour the wet ingredients into the dry ingredients and stir until combined.
Fold in the grated carrots, crushed pineapple, and 1/2 cup of pecans.
Spread batter into the prepared pan. Bake for 40-50 minutes. Baking times & oven temperatures vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If the cake is browning too quickly, loosely lay a piece of tin foil over the top to prevent it from browning too much.
Remove the cake from the oven and set on a wire rack. Allow to cool completely. If you want to speed this up move the cake to the fridge after it has cooled on the cooling rack for about 45 minutes.
To make the FROSTING: In a bowl, beat together butter and cream cheese until creamy and combined. Add the powdered sugar, heavy cream, and vanilla extract. Beat until combined and fluffy looking. About 1-2 minutes. Spread over the cooled cake. Sprinkle the remaining 1/2 cup pecans over top.
In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg together in a large bowl. Set aside.
In a separate bowl, whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together.
Pour the wet ingredients into the dry ingredients and stir until combined.
Fold in the grated carrots, crushed pineapple, and 1/2 cup of pecans.
Spread batter into the prepared pan. Bake for 40-50 minutes. Baking times & oven temperatures vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If the cake is browning too quickly, loosely lay a piece of tin foil over the top to prevent it from browning too much.
Remove the cake from the oven and set on a wire rack. Allow to cool completely. If you want to speed this up move the cake to the fridge after it has cooled on the cooling rack for about 45 minutes.
To make the FROSTING: In a bowl, beat together butter and cream cheese until creamy and combined. Add the powdered sugar, heavy cream, and vanilla extract. Beat until combined and fluffy looking. About 1-2 minutes. Spread over the cooled cake. Sprinkle the remaining 1/2 cup pecans over top.
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