Carrot Pineapple Cake

Ingrédients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1 teaspoon salt
• 4 large eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup canola ( or vegetable oil)
• 1 teaspoon vanilla extract
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 cups grated carrot (about 5 medium carrots)
• 1 cup crushed canned pineapple (drained)
• 1/2 cup chopped walnuts (plus more for decorating)
• 1/2 cup unsalted butter (softened)
• 2 cups powdered sugar (sifted)
• 1 teaspoon vanilla extract
• 16 oz block of cream cheese

Préparation

1. 1

   Preheat oven to 350°F (180°C). Grease two 9-inch cake pans and put a parchment round in the bottom of each pan. Set aside.

2. 2

   In a medium mixing bowl, combine flour, baking powder, baking soda, ground cinnamon, nutmeg, allspice, and salt.

3. 3

   In another large bowl, whisk together eggs, applesauce, oil, vanilla extract, brown sugar, and granulated sugar. Mix with a whisk until no brown sugar lumps remain and the mixture is well combined.

4. 4

   Add dry ingredients to the wet ingredients and mix until just combined.

5. 5

   Fold in grated carrots, crushed pineapple, and walnuts.

6. 6

   Divide the batter between the cake pans and bake for 35-40 minutes, or until a skewer comes out clean.

7. 7

   Let the cakes cool completely in the pans set on a cooling rack.

8. 8

   To make the frosting, beat together softened butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 2-3 minutes.

9. 9

   Add vanilla extract and cream cheese and beat until blended. If the frosting is a little bit too soft, freeze it for a few minutes.

10. 10

    Frost the cooled cake and decorate with chopped nuts.