Pastel de zanahoria con piña

Ingredientes

• 2 Cups Flour
• 2 Cups Sugar
• 2 Cups Matchstick Carrots
• 1 Cup Crushed Pineapple
• 1 1/2 Cups Oil
• 1/2 Cup Chopped Pecans
• 4 Eggs
• 1/2 Tablespoon Baking Powder
• 2 Teaspoons Nutmeg
• 2 Teaspoons Cinnamon
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 4.5 Cups Powdered Sugar
• 8 Ounces Cream Cheese (room temp)
• 1/4 cup Buttermilk
• 1 Stick Butter (room temp)
• 1 Tablespoon Vanilla

Preparación

1. 1

   Preheat the oven to 350°F and grease two 9-inch round cake pans.

2. 2

   Mix Wet: In a large bowl, cream together the sugar and oil for the cake batter. Add in the eggs and mix well. Add the carrots and pecans, mix well.

3. 3

   Mix Dry: In a separate bowl, combine the flour, salt, nutmeg, cinnamon, baking powder, and baking soda. Mix well.

4. 4

   Mix All: Add both bowls together and mix well. Fold in the pineapple very last.

5. 5

   Bake: Divide evenly between the two cake pans and bake for 30 minutes or until a toothpick comes out clean.

6. 6

   Combine: While the cakes are cooling, combine the butter and cream cheese in a bowl for the frosting.

7. 7

   Beat: Using a hand mixer, beat until smooth. Add in the rest of the ingredients, but only 2 cups of the powdered sugar. Beat until fully incorporated, then add the rest of the powdered sugar and beat again.

8. 8

   Layer: Once the cakes are cool, place a layer of frosting on the top of one and place the other cake over the top of it.

9. 9

   Frost the cake entirely and chill to set.